From Grape Juice to Champagne

We use natural winemaking methods

in order to keep the true identity of our grapes.  We work with natural yeasts from the grapes, which enables alcoholic fermentation. Our wines are then aged sur lie (ageing wine with dead yeast cells and small grape particles that accumulate during fermentation), in barrels or in vats to produce complex and full-bodied wines.
Then comes the blending. And just as a musician composes his scores, we produce authentic and unique cuvées.
After bottling, bottles are set aside in the cellar for approximately 2 to 6 years according to the cuvées, which is the minimum ageing time for creating Fine Champagne.
Every one of our cuvées reveals the original balance of our terroir, steady quality and hard work for a consistent Mouzon taste.

About us Our History,
Our Culture...
In the vines Working
with the Vines
An Exceptional
In the cellar From Grape Juice
to Champagne
Our cuvées Our Sustainable
Selectionby Pascale et Philippe Mouzon
Our Natural
Varietyby Sébastien Mouzon
People and awards A Passionate
Contact Our contact information
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