Champagne Extra Brut
Tecta Silva 2019

The foundations of Champagne Antoine Chevalier began in 1925 with Guy, the first winemaker in the family. Originally from Vitry-en-Perthois and a farmer by profession, Antoine's grandfather chose the limestone hills of Vitry-en-Perthois for his vineyards. His first plots, 'Le Jardin de Meunier' and 'Le Bas du Mont de Fourche' were both planted with Chardonnay. Bubbling with chalk, this subsoil is ideal for growing this noble grape variety.

In 1972, Dominique, Antoine's father, began a new family adventure alongside his father and in the early 1980s, assisted by his wife Marie-Pierre Perez, continued the mixed activity of farming and livestock breeding. Over the years, the vineyard expanded under the impetus of Dominique and Marie-Pierre. Together, they selected several promising plots in the villages of Vitry-en-Perthois, Couvrot and Val-de-Vière in the Vitryat area.

From a few dozen acres, the Domaine has grown to over 4 hectares in 2010. Antoine Chevalier, after studying viticulture and ethnology at the Lycée Viticole in Avize in 2014 and various agro-viticultural experiences in France and abroad, became convinced that viticulture should be eco-responsible and eco-logical and began his own experiments.

He immediately committed to managing the Domaine's vineyards with a total stop of herbicides and in 2016 obtained the HVE (Haute Valeur Environnementale) certification. Supported by his partner Aurore, he created the new cuvérie with an ageing cellar and dedicated himself to organic and biodynamic viticulture. He vinified his first harvest from the lieu-dit "Le Bas du Mont de Fourche" and thus created his first Champagne whose limited edition is the expression of a single harvest.

Each plot is vinified separately to preserve its unique character and aromatic potential. This approach has led him to produce only vintage Champagnes Blanc de Blancs. By working in this way, Antoine wants to be the spokesperson for his terroir and the nature that surrounds him. Antoine Chevalier's aim is to create parcelar Champagnes with a singular aromatic potential.

This ambition governs and conditions the different stages of production, from pressing to vinification and ageing, all of which follow the rhythm of the moon. A philosophy that he now wishes to share with lovers of great Champagne wines.