In Celles-sur-Ource, in the heart of the Côte des Bar, Anne (agricultural engineer) and Étienne Sandrin (lawyer) decided in 2006 to take over the vineyards of the Sandrin family, converting to organic and then biodynamic viticulture from 2013. For generations, the Sandrin family have sold their grapes to the local cooperative, but since 2014 they decided to start making wine from part of their production, mainly for themselves and for a close circle of friends and enthusiasts with the same quality requirements.
The property is about 10 hectares wide, with vineyards growing on Kimmerdgian terroir - characterised by limestone and clay - divided into 80% Pinot Noir and 20% Pinot Blanc with a very small amount of Chardonnay (0.2%). There are currently 12 parcels from which Étienne Sandrin selects the grapes, which he vinifies year after year separately to produce new wines, the rest being partly sold and partly kept in steel tanks for the production of subsequent cuvées.
Neither wood barrels nor sugar are used in the production process; fermentation takes place naturally with indigenous yeasts aiming at preserving the pure and precise expression of the terroir of origin and making their Champagnes ethereally elegant, of great freshness and seductive minerality. Even today, the few bottles produced - around 7,000 - are distributed among friends, enthusiasts and selected specialist retailers.