Champagne Thierry Massin is a family history handed down from generation to generation: the Domaine was born with the grandfather Michel Massin and the management continues with the sons Thierry and Dominique who inherit the passion and know-how and create their official brand in 1977. Thierry and his sister Dominique were able to perpetuate traditional practices by adapting them to more modern ones thanks to their critical and innovative spirit and the support of their sons Thibault and Violaine, agricultural engineers and oenologists, who increasingly promote agricultural and winemaking practices respectful of the environment and wine. In this sense, the commitment of the Domaine is demonstrated by the achievement of the HVE certification. Among the soil management techniques aimed at protecting biodiversity there are tillage that eliminates the use of herbicides, grassing combined with mechanical processing to limit soil erosion and early leaf stripping; that is an ancestral technique that allows the improvement of the health of the grapes by aerating them by limiting the use of phytosanitary products and improving their ripening. The vineyard of the Domaine is located on calcareous clay soils, which combined with a slight water stress, guarantee an optimal ripening of the grapes. The main grape is Pinot Noir (about 70%) which expresses itself like nowhere else for its richness and elegance, the blending with Meunier (about 8%) and Chardonnay (about 15%) allows to obtain tasty and balanced Champagne that have been awarded with numerous awards. Finally, a small part is dedicated to the cultivation of the "cepage oubliés" - forgotten vines of Champagne (Pinot Blanc, Arbanne, Fromenteau and Petit Meslier) which, once vinified, thanks to their aging potential, give aromatic complexity to the cuvées. In the cellar, everything is optimized to limit the handling of wines as much as possible in favor of a rational and sustainable use of inputs: gravity pressing, juice fractionation, precision decanting, small capacity tanks, pumping away from the air, temperature control, co-inoculation by malolactic fermentation.