Vauversin

The Vauversin family cultivates vineyards in the Oger area, in the heart of the Côte des Blancs. This is a historical entity in the area, present in the Champagne lands since the mid-17th century and which, after fifteen generations, continues to contribute to the success of the region. For many centuries, the Vauversin estate limited itself to cultivating the vines, then selling the grapes to other local producers. It was only in the early decades of the 20th century that Fernand Vauversin, aware of the value of his grapes, which were always in great demand on the market, began to make his own Champagne wine and market it. Today, the estate is managed by Laurent, who, after completing his studies in viticulture and oenology and gaining experience in Australia, has taken over the reins of the family estate with great passion and expertise.

The estate covers only three hectares, divided into numerous parcels, almost all of which are located in the Grand Cru area of Oger or in Avize and Le-Mesnil-sur-Oger, legendary territories of the Côte des Blancs. The soils are composed of limestone and gypsum, which are particularly suited to Chardonnay, which is, not surprisingly, the Maison's main grape variety. The domaine possesses a valuable genetic heritage of the vine, which it has cultivated for many generations. The best plants were chosen for grafts to be planted in the field until 1988 in the Rossignol parcel, and to this day the Maison continues the work of mass selection in collaboration with a local nurseryman. The agronomic management is very attentive to the natural environment and since 2011 the entire property has been certified organic.

The Champagne area is located at a latitude that is limiting for vine cultivation and enjoys a continental climate regime with oceanic influences. The climate changes of recent decades have also been felt in northern France, with a constant rise in temperatures leading to increasingly early harvests. The grapes are harvested parcel by parcel and then vinified separately, so that each vineyard can express its own particular personality. Only when the final cuvées are created are the base wines used to make the various labels chosen.