Champagne Brice Allouchery

Brice Allouchery is a talented young man who has been taking over the management of the family Domaine since 2018, starting to convert the production of some of the plots according to the principles of organic farming and adopting a clear and well-defined method. Year by year Brice is continuing his work of converting to organic the entire agronomic management of the property, a certification that he should achieve with the 2024 harvest. Brice's journey has only just begun, but expectations for the future are high.

All vinification takes place in wood, first in 500-litre barrels and then in barriques, with the sole  addition of minimal doses of sulphur dioxide, extending the period of maturation and refinement by 12 months. Fermentation takes place naturally using only indigenous yeasts. Bottling does not involve any kind of filtration or clarification. 

In 2018, Brice Allouchery is vinifying the "Les Blanches Vignes" parcel located in the Premier Cru classified village of Ecueil, made up of old Pinot Noir clones planted in 1963 by Brice's grandfather on limestone and sandy soil. This will yield 1044 bottles (and 49 magnums) available no earlier than the end of 2022. In the following year 2019, Brice focuses his work on a younger parcel located in Sacy, Premier Cru, dating back to a 1993 planting. Once again, it is the Pinot Noir grown on the limestone sand that is the absolute protagonist; production will not exceed 2000 bottles and the market launch is planned for the end of 2023. The 2020 vintage will see the addition to the family of a third lieux-dits, "Les Lavats", also located in Ecueil, which will be available at the end of 2024.

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