The Domaine Oudiette is located in Beaunay, a village 10 km west of Vertus and 20 km south of Epernay, in the wine region of Les Coteaux du Petit Morin. About 3 hectares of vineyards are mainly distributed in the village of Beaunay as concerns Chardonnay and Pinot Noir, and in the surroundings of the village of Celles-lès-Condé for Meunier. The Domaine was founded in the 1920s by Léon and Gabrielle Aubert who started working in the vineyards of Beaunay after the second world war. 

Their daughter Arlette and her husband André Oudiette had been improving the Domaine all their life before passing it on to their two sons. Their oldest son, Pascal Oudiette, supported by his wife Sylvie, has also dedicated his life to the cultivation of the vineyard and the enlargement of the Domaine by installing the first press in the early 1990s. In 2012, after 8 years of studies in viticulture and enology, his son Maxime took over the Domaine replacing his parents.

He has continued the evolution of the Domaine by developing agricultural practices in total freedom. It is only since 2015, after the construction of the winery, that he started the production of his first Champagnes. The philosophy of Domaine Oudiette is to produce a wine connected to its place of origin, understanding the links of every territory in order to effectively interact with its wines.

For this reason, at the moment of pressing all grapes are crushed and vinified separately according to the plot. This is the essential rule to understand the influence of soil on wines. The Maison's inspiration finds the right balance between conventional cultivation techniques, biodynamics and organic farming. 

For Maxime, winemaking is a very personal step: it is a moment of encounter between man's work, the memory of a climatic year and various local information. As a result, he never feels too involved, since Maxime believes 80% of the work take place in the vineyard. The less intervention the wine undergoes, the more accurately it will be able to convey "terroir information". 

At harvest time, an optimal maturity of the grapes is sought; tasting berries, juices and seeds is an essential step to judge maturity. After a light decanting - with no added sulfites - the musts are quickly put into small barrels to allow the indigenous yeasts to slowly and naturally begin fermentation.

Maxime considers it a vital component that all winemaking take place in small oak barrels to provide oxygen to the wine, make it breathe and flourish. Wine needs air and freedom in order to evolve and assert itself and barrels are able to provide this precious context.