The house


Estelle, Jean-Bernard and their son, Julien, fond of good food, passionate about their terroir, bath technicians and creative, present a range of champagnes as a gourmet House would do.
Even if Estelle wears the apron in the kitchen, Jean­Bernard and Julien also wear it in the “lab”, a place where rigour and precision are required along with pleasure and greed.
They imagine their champagnes as chefs imagine their dishes: “Brut-style”, “Salera-style” are valuable hints ta understand how each of their cuvées is made.


Every cook has his/her own secret recipe.
This is how the “chefs” of the Ho use bring their own originality to prestigious terroirs. Each presented champagne is determined by the choice of selections, fermentations, containers and finalisations.
A wine cellar with 15 casks and a winery with 3 1 thermo-regulated stainless steel vats are like the chef’s copper pots.
A homemade dosage enhances each of the creations. Regularly adjusted depending on the year, the blendings are always the link between creativity and technical know-how.

The terroir

Avize is a good terroir for Chardonnay. lts wealth cames from its chalky subsoil but also from the advantageous exposure towards the west. The village vines (planted with Chardonnay) are sunny all day long. That’s why this white grape variety gives birth to supple and floral wines.

The vineyard is divided into several areas which produce completely different wines.

  • The terroir: The plots are located between the railway line and the road between Oger and Cramant, in the east of Avize. These plots are harvested first and give birth to the House’s great cuvées.
  • The plain: The plain gathers plots located 1n the west of the road, the harvest takes place later in this part of Avize.
  • The hill: The plots located in the hill bene-fit from an advantageous sun exposure and from a highly rich terroir. The harvest is made even later in this area.