Hervé Jestin is a well-known personality on the Champagne wine scene. A professional consultant, he’s regarded as the greatest specialist in biodynamic agriculture and he has worked for major Maison including Philipponat, Duval Leroy and Leclerc Briant. Since 2006, Hervé Jestin has been the creator of an exceptional Vintage Cuvée, a Champagne made from Meunier grapes produced by Vincent Laval in Cumières and Chardonnay grapes grown by David Leclapart in Trépail, also cultivated according to the biodynamic agriculture philosophy.
Following this approach, the grapes are harvested only on "fruit days" as planned in the biodynamic calendar, with the aim of obtaining products exclusively by working in harmony with the natural cycles and harnessing its energy. Production is very limited. The grape-pressing method used by Hervé Jestin involves gently pressing the grapes and the juice is left at room temperature for 24 hours. This method makes the juice clear and it avoids the cold thermal shock require by common winemaking practices.
Even the alcoholic fermentation, done in oak barrels old from two harvest and come from Allier forest, it always takes place at room temperature, and for this reason the exchange of "wood flavour" is minimal.
Champagne Hervé Jestin takes on a completely new dimension that transcends the nature of the product itself; Hervé is a poet and his relationship with life in general and with the vine in particular makes him one of Champagne's most atypical characters.