CHAMPAGNE FLEURY, France

The family’s passion for viticulture has been fuelled by the growth of Biodynamic principals, to be respectful of the natural order of things, the heritage of the terroir and to be costodians of the terroir, keeping it in balance and to unearth its mysteries with minimal impact. Under the skill, guidance an wisdom of Jean-Pierre, three of his children continue to keep the mission going. Innovation has always played a key role in the Fleury family. Each generation has had to produce novel approaches during difficult times. Emile Fleury was audacious enough to graft the first Pinot Noir vines in the region after the devastating phylloxera invasion in the early 20th century. When the economic crisis hit in 1929 his son Robert Fleury saved his small vine-growing business by venturing into champagne production. In doing so he became one of the first “grower-producers” of the southern Champagne region. In 1970 Jean-Pierre Fleury took over and in 1989 he was the first to apply biodynamic practices to the vineyard; only partly at first and then entirely in 1992. Jean-Sébastien is also at the heart of innovation at the domain, experimenting with grafting techniques, as well as reintroducing horses to work on certain plots. He has installed a “gallery of casks and barrels” to utilise and created the first sulphur-free wines of the domain. Equally, Benoît is currently experimenting with massale selection and agroforestry as new ways of cultivating the vines in symbiosis with an adapting environment.

Viticulture

The total of 15 hectares are composed of 85% Pinot Noir and 10% Chardonnay; the remainder is split between Pinot Blanc (a historical variety in Champagne), Pinot Gris (replanted in 2010) and Pinot Meunier. Our oldest vines were planted in 1970, and every year new ones are replanted to preserve the quality and vitality of our vineyard.

Winemaking

The pressing of grapes and the vinification follow guidelines which preserve and enhance fruit flavours. Afterwards, the bottling process is preferably done on the “fruit days”. Traditional wooden vertical wine presses are used as well as an entirely automatic press and a transfer system that relies mostly on gravity. After fermentation the wine is aged on its lees until the spring.