Ulysse Collin

Rooted in Congy, in the Coteaux du Petit Morin, Olivier Collin comes from a family of vignerons active since 1812. After an eye-opening trip to Burgundy, he is struck by the uniqueness of its climats and the precision of the wines from the Côte de Beaune. In 2003, he regains 4.5 hectares of vineyards and founds Champagne Ulysse Collin, focusing on wood vinification and meticulous care; in 2005, he recovers a further 4.2 hectares, the Coquard press, and the historic cellar.

Inspired by the Burgundian model, Oliver Collin embraces a pioneering approach in Champagne: producing exclusively single-vineyard cuvées that showcase the identity of plots (Lieu-Dit) such as Les Pierrières, Les Maillons, Les Roises, and Les Enfers. In the vineyard, he works the soil, uses organic compost, and avoids herbicides, maintaining healthy vines and living soils capable of fully expressing each terroir.

In the cellar, he conducts all fermentations in Burgundy barrels, follows long sur lattes aging from 36 to 60 months, sometimes longer, and maintains extensive reserves of vins clairs for complex and harmonious blends. Dosages are always low (1.7 or 2.4 g/l) to ensure elegance and longevity. Today, he vinifies 5.3 hectares of the 8.7 he owns, producing around 50,000 bottles per year, confirming himself as a benchmark thanks to a personal and unique style, recognized and appreciated worldwide.