When you enter the wine cellar of the young, friendly winemaker Olivier Horiot, whose ancestors were already cultivating wine in the 16th century, the multitude of Burgundy barrels immediately catches your eye. Each barrel contains a unique cuvée, because each plot is harvested, pressed and vinified individually. The sympathetic winemaker is convinced that this parcel-by-parcel vinification, which is cultivated in Burgundy, also leads to the best results in Champagne. The individual plots are characterised by a very diverse soil structure and a very specific microclimate, so that the wines from the individual sites have very different, individual characters.
Champagne Olivier Horiot, 25 rue de Bise, 10340 Les Riceys / France, Organic certificate: FR-BIO-01