Discover the Champagne House Frerejean Frères in Avize
The Grand Cru village of Avize is nestled in the heart of the vineyards of the Côte des Blancs in Champagne. A region where the limestone soil offers a superb mineral chardonnay that is found in the great wines of Champagne.
The founders, Guillaume, Richard and Rodolphe Frerejean-Taittinger, live between Paris and the Champagne region, with their families. They are the last born of a line of cannon makers, who supplied the French army against the Prussian attacks during the Napoleonic wars.
This story began in 2005 by wishing to offer champagne to friends and family. Over time the word spread and a new story began.
The approach to champagne is different: rich in the expertise of a family team specializing in champagne, respecting traditional methods while being open to innovation. This champagne is now available in many outlets around the world, but it has remained true to the artisanal production that is desired.
"We produce champagnes with traditional know-how and rigorous expertise. Fruit of the unique terroir of the Côte des Blancs region, our wines are made from the best parcels of vines in the area.
They are wines of character, both complex and elegant, produced only in first and grand cru.
We combine modern craftsmanship with traditional methods to work our land.
Our production process honors the land, keeping chemicals to a minimum, using minimal pesticides on our vines and low levels of sulfites in our champagne.
From the moment the grapes are harvested, our main concern is quality. After fermentation, our champagne is carefully blended, mixing twenty-five vines of our different parcels
Our champagne is stirred manually, several times a day, throughout its maturation period. We add a low level of sugar during the final stages, to keep the terroir spirit."
An exceptional and highly prized champagne
The Frerejean siblings Taittinger grew up in the respect of the Champagne traditions. Taking advantage of their family's winemaking heritage and local expertise, they produce a artisanal champagne inspired by the creativity of modern luxury. Their champagnes are crafted in a traditional manner using time-honored know-how. The production process honors the earth, keeping chemicals to a minimum, using minimal pesticides on the vines and low levels of sulfites in their champagnes. They age their champagnes between 5 and 12 years depending on the type of good vintages they let their champagnes age between 5 and 12 years depending on the type of wine, adding only a small amount of sugar during the final stages, thus preserving the spirit of the terroir
A champagne house that is widely associated with the field of luxury and glamour, as it is often present at the Paris fashion shows. Among the great names, the Champagne Frerejean Frères flows freely at Balmain, Thierry Mugler, Aje, Chantelle etc
Also distributed in many art galleries, from Tokyo to New York, not forgetting Paris and London, this young house capitalizes on the great starred restaurants of France and the world.
In 2021, the Champagne House announces a collaboration with Booba, nicknamed the Duke of Boulogne. For the moment, we do not know all the details of this new investment. While Booba had created a line of D.U.C whiskey released in 2017, this new project is a collaboration between the rapper and an existing Champagne house. That said, this collaboration is expected to result in a new brand created between the founders of Frerejean Frères and the rapper. This news is not without reminding the Champagne Armand de Brignac and its collaboration with Jay-z...
The Champagne Frerejean Frères inaugurates its immersed Hussars cuvée
In 2018, FJF decided to try a unique experience: immerse in the sea of Brittany one of its iconic bottles, the Cuvée des Hussards 2008a champagne Blanc de Blancs Premier Cru. At a depth of 60m, off the island of Ouessant, these bottles finished their aging for 12 months in submerged caissons. The temperature (from 11° to 13° all year round), the darkness, as well as the hygrometry have made this cuvée unique.
To celebrate its emergence, a lunch was organized at the Crab Royale, place Madeleine in Paris. Fabrice Sommier, MOF Sommelier 2007, also did the honor of coming to taste and present this vintage to all the guests. This event was also an opportunity to offer food & champagne pairings with exceptional cuvée.