" Bollinger Champagne Cyril Mignon-Boulard

Although Cyril Mignon has been supplying the House for some ten years now, he has not in any way changed his farming practices, which have always been in keeping with the Bollingerspirit.

In Venteuil (Marne), on the appellation's historic hillsides, Cyril Mignon claims to be a "wine craftsman".He speaks of his work as winemaker and harvester-manipulator under theChampagne Mignon-Boulard brand with infectious enthusiasm, simply because in his opinion "you can't do this job if you're not
passionate about it".A passion passed on by his father, a pioneer of soil tillage in Venteuil. As youcan see, Cyril Mignon is continuing along this path, banning herbicides and inputs ("in any case, we'll have to meet the 2025 and 2030 deadlines in this area"), and has embarked on a High Environmental Value certification process.
" That's what Bollinger wants from its delivery drivers, but it's also in line with my idea of Champagne winegrowing. In this, I'm totally in line with the spirit of Bollinger. I've also noticed that this environmental concern is shared by a new, younger type of customer, which we can't ignore

A haute-couture business

Cyril Mignon farms 5.5 ha in Venteuil and Dormans. Very attached to the history of Champagne, he recently planted a few ares of Petit Meslier, an ancient Champagne grape variety, "which brings a little more acidity and interesting aromas."

He currently delivers some 10,000 kilos of Pinot Noir. i'm proud of my work," he says, "and I'm proud to work for Bollinger, whose high standards of quality make it easy for me to add value to my grapes Because he sees champagne as a haute-couture business, Cyril Mignon considers that the relationship between the supplier and the House is based on a win/win relationship, "with the need to have good players on each side and to work in confidence. trust' is the right word to describe the relationship between Bollinger and its delivery drivers."

In fact, he particularly appreciates the clear wine tasting session organized each year. "Few Maisons let their delivery personnel taste their vins clairs. It's a great opportunity to discover what's being done elsewhere in Champagne."