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Champagne and cheese pairing the ultimate guide

Posted in: Food and Wine, What a dish with this Champagne, The experts

10/01/2023

Champagne and cheese pairing is a subtle art that fascinates food lovers. This alliance between the effervescence of...

Oenology courses with VINO LOVERS: The secrets of champagne

Posted in: All about Champagne, Food and Wine, Events around the Champagne, Tips and Tricks

10/04/2024

Imagine savoring every sparkling bubble as you explore the mysteries behind the making of this divine nectar....

Why is this region called Champagne Pouilleuse?

Posted in: All about Champagne, Insolit, The History of Champagne

11/14/2023

La Champagne pouilleuse, une région énigmatique au cœur de la Champagne-Ardenne, suscite la curiosité par son nom...

The 10 best champagne cocktail recipes

Posted in: All about Champagne, Food and Wine, At the table

07/04/2024

The allure of cocktail champagne spans from the effervescent delight of a Bellini at brunch to the sophisticated sip...

The world's oldest Champagne: secrets and mysteries revealed

Posted in: News, Insolit, The History of Champagne

07/03/2024

In the world of prestige wines, the oldest Champagnes in the world represent a fascinating category, combining...

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Assemblage de Champagne: Le Savoir-Faire Artisanal Explained

Posted in: All about Champagne

04/11/2024

Champagne, an emblematic region of France, is famous for its vineyards and wine production, and has been declared a...

Geographical location of Champagne

Posted in: All about Champagne, Champagne World, The History of Champagne

05/30/2024

La zone de production de l’appellation d’origine contrôlée (AOC) Champagne, qui a été définie par une loi en 1927,...

The Best Champagnes to Celebrate Christmas with Elegance and Festivity

Posted in: All about Champagne, Food and Wine, What a dish with this Champagne, Tips and Tricks, News

08/30/2023

Christmas is a magical time of year when we celebrate with family and friends. And what better way to celebrate than...

How to uncork a bottle of champagne like a professional: complete guide

Posted in: Practice, Tips and Tricks, News

08/30/2023

Uncorking a bottle of Champagne may seem intimidating, but with the right techniques, it becomes child's play. In...

The truth at last revealed: the exact calories in a glass of champagne!

Posted in: All about Champagne, Practice, The experts, News, Insolit

08/29/2023

Les calculs méticuleux du Comité Champagne ont révélé le nombre exact de calories contenues dans une coupe de...

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Champagne PEHU SIMONET the art of preserving freshness

North side / Champagne PEHU SIMONET

Champagne Pehu Simonet's vineyards cover 5 hectares, mostly in Verzenay: "My vines are located in the heart of the terroir. The result of skilful exchanges and transactions by the generations that preceded me. They worked well! Although David Péhu does a little trading, almost all his supplies come from his own vineyards, which gives him the assurance of working with grapes whose ripeness is in line with the style of wine he's aiming for. Indeed, David is keen to work precisely on freshness, starting right from the viticulture stage, with the development of higher trellising so as not to have to trim the vines. In addition to the benefits of aerial vine expansion for root development, this also provides more acidity.

This preservation of the grape's natural freshness - a major asset of the north-facing vineyard, from which he named one of his cuvées - means that he doesn't have to block malolactic fermentation. "I have enough acidity to let them start naturally if they have to, so I don't have to add extra sulfites In organic conversion for almost three years, Champagne Pehu Simonet has not retro-pedaled despite the unprecedented attack of mildew in the summer of 2021. "I remember when winegrowers were asked to flood Champagne with grapes. As soon as I took over, I took the opposite approach and experimented with green harvesting.

Today, we work the soil on 50% of our estate with a horse. Some people point to its higher carbon footprint, but when you're in the vineyards with it, a harmony emerges that can't be quantified! We're also developing agroforestry. There used to be orchards below the Verzenay mill. Now they've disappeared, and the hillsides lack biodiversity.

At first, I only wanted to plant local species. But we have to take global warming into account and anticipate it, otherwise we risk penalizing the survival of pollinators.