Champagne Dhondt-Grellet
Roc Solare

TThe Champagne Roc Solare by Dhondt-Grellet is born from an elegant and distinctive blend of 90% Chardonnay and 10% Pinot Noir, harvested from flinty soils in the heart of the Coteaux du Sézannais. The cuvée is composed of 70% from the 2021 harvest, completed by 30% of réserve perpétuelle started in 1986—a liquid heritage that lends depth and stylistic consistency. Vinification takes place partly in stainless steel, partly in barriques, while the Extra Brut dosage (3 g/l) emphasizes its pure expression.

On the nose, Roc Solare opens with notes of green apple, lime, and lemon peel, intertwined with hints of toasted hazelnut and saline mineral nuances, accompanied by a subtle iodine vein that is emblematic of the terroir. On the palate, it is dry, creamy, and savory, animated by vibrant freshness and a harmonious structure, with ultra-fine bubbles and a medium-length finish where the marine sensations return with clarity.

Champagne Dhondt-Grellet

The Domaine Dhondt-Grellet, founded in 1986 by Éric Dhondt and Édith Grellet, was born from the decision to no longer sell their grapes to négociants, choosing instead to produce their own Champagne. The estate is located in Flavigny, near Avize, in the heart of the renowned Côte des Blancs, a territory symbolic of Chardonnay. From the very beginning, the goal has been to highlight the terroir and to produce identity-driven Champagnes that reflect the unique characteristics of this region.

In 2012, at just 25 years old, their son Adrien Dhondt took over the winemaking, bringing a new vision and an innovative approach to production. He tripled the estate’s vineyard area, bringing it to about 6 hectares, with vineyards in prestigious villages such as Cramant (Grand Cru), Cuis (Premier Cru), Sézanne, and Avenay-Val-d'Or. He expanded the range of Champagnes through parcels (lieux-dits) in Cramant and Cuis, pure expressions of Chardonnay. In 2017, he was named "Vigneron de l’Année" at the Trophées Champenois.

Adrien draws inspiration from organic and biodynamic viticulture, though he does not seek official certification. He practices peasant-style farming, avoiding the use of chemical products, herbicides, and insecticides, and enriches the soils with homemade compost. In some plots, he uses animal traction for plowing, respecting the natural balance of the vineyard. His philosophy aims for respectful cultivation, to produce wines that are alive, authentic, and deeply connected to their place of origin.

In the cellar, Adrien follows the same natural approach. He uses spontaneous fermentations in oak barrels, with indigenous yeasts. The wines undergo a short period of decanting, with no clarification or filtration, and a minimal use of sulfites. This process allows for precise expression of each cru’s characteristics, resulting in Champagnes that are pure, profound, and strongly tied to their terroir.