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The Barrat-Masson Champagne winery, founded in 2010 by Loïc Barrat and Aurélie Masson in the Sézannais region of Champagne, specialises in organic grapes. The vineyards extend around Villenauxe-la-Grande and include mainly Chardonnay (90%) and Pinot Noir (10%), with Meunier and other rare varieties making up the rest. Barrat-Masson was one of the first estates to replant vines in the region after viticulture disappeared following the phylloxera disaster at the beginning of the 20th century. Villenauxe-la-Grande is renowned for its Chardonnay and Pinot quality and was highly rated for these at 87% and 85% respectively, just below the 90% required for 1er Cru. Barrat-Masson uses classic Coquard presses and ferments the wine in stainless steel tanks or oak barrels. The champagnes mature for at least 30 months on organic yeasts in the cellar before being disgorged by hand. The winery is renowned for its organic winemaking and the simplicity of the winemaking process, without clarification or filtration.