Pascal Agrapart Champagne — Blanc de Blancs Grand Cru d'Avize
Based in Avize, in the heart of the Côte des Blancs, Pascal Agrapart runs one of Champagne’s most respected estates, comprising 12 hectares of exclusively chalky Grand Cru vineyards. A winegrower and producer since 1894 and now in his fourth generation at the helm, he ploughs his plots by hand and replenishes them each year with compost made from local ingredients to maintain the soil’s biological vitality. The house’s style is unmistakable: Extra Brut and Brut Nature, with minimal dosage of 3 to 5 g/L or none at all, Blanc de Blancs champagnes that capture the essence of each lieu-dit with striking precision. From the 7 Crus cuvée to the iconic Vénus, every bottle reveals the unique minerality of the Avize chalk — a tension and salinity that few Champagne houses achieve.
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The Pascal Agrapart cuvées — seven Extra Brut and Brut Nature cuvées
The range comprises seven wines, all produced from separate vineyard plots. The 7 Crus (~€56, 90% Chardonnay) is a blend of four Grands Crus and two Premiers Crus — ideal as an aperitif or with fresh oysters. La Terroirs (~€78, 100% Chardonnay) captures the intensity of the Grands Crus, perfect with scallops or a fine fish. La Minéral (~€129, Parker 94 / RVF 96), produced from plots with thin soil over pure chalk, pairs well with the most briny shellfish. The iconic Vénus (~€260), cultivated on 60 ares without heavy machinery, deserves a gourmet dining experience.
The vintageAvizoise reveals density and richness when paired with poultry in cream sauce or a mature Comté cheese. La Complantée — a blend of six grape varieties includingArbane and Petit Meslier, which are extremely rare in Champagne — andL’Expérience, a natural champagne with no additives, are best enjoyed at 9–10 °C in a wide-rimmed glass. Vintage champagnes are best cellared for 8 to 12 years in a cool cellar.
Discover the full selection of Pascal Agrapart cuvées at Pépites en Champagne — expert advice, carefully packaged for your gift orders, and express delivery throughout France and Europe.
Pascal Agrapart — Winegrower and winemaker in Avize since 1894
The Agrapart estate was founded in Avize in 1894, on the first chalk outcrops of the Côte des Blancs. Four generations later, Pascal Agrapart manages the estate’s 12 hectares as a Récoltant Manipulant, upholding a meticulous tradition across the Grands Crus ofAvize, Cramant, Oger and Oiry. Today, his son Ambroise plays an active role in managing the vineyard, ensuring the continuity of a house whose reputation is built on the absolute integrity of the terroir.
The winemaking process reflects the same philosophy: manual harvesting and pressing, ageing without fining or filtration, hand-riddling, and disgorging no earlier than two months before sale. Malolactic fermentation is not halted, sulphur levels are kept below 20 mg/L, and certain cuvées are aged in amphorae — all choices that allow the terroir to express itself without artifice.
Your questions about Pascal Agrapart champagnes
What is the difference between the 7 Crus, Terroirs and Minéral vintages?
The 7 Crus blends wines from seven villages (4 Grands Crus, 2 Premiers Crus) to create an accessible, fruity and briny profile (~€56). The Terroirs focuses exclusively on Grands Crus for greater tension and precision (~€78). La Minéral is a vintage wine, sourced from plots with thin soil over pure chalk: the most vertical cuvée in the range, awarded 94 points by Parker and 96 by RVF (~€129).
What food and wine pairings go well with Pascal Agrapart champagnes?
The Chardonnay-dominated Extra Bruts pair well with seafood and fine fish: oysters, scallops and turbot. La Minéral holds its own against the most briny shellfish.The richerAvizoise calls for poultry in cream sauce or a mature Comté. The Vénus deserves a gourmet meal: roast lobster, sweetbreads. The Complantée andthe Expérience are best savoured on their own, as a ‘meditation’ champagne.
How should Pascal Agrapart champagne be served and stored?
Serve at between 8 and 10 °C in a Burgundy glass or a glass with a wide rim to allow the aromas to develop. Non-vintage cuvées are best enjoyed within 3 to 5 years. The vintage wines — Minéral, Avizoise, Vénus — benefit from being cellared for 8 to 12 years at 12 °C, stored horizontally, away from light and vibrations.
Where can I buy Pascal Agrapart champagne online?
Discover the full Pascal Agrapart range at Pépites en Champagne — an artisan selection, expert advice and express delivery throughout France and Europe.
Why choose Agrapart rather than Selosse or Salon?
Selosse is the iconoclastic icon of Blanc de Blancs, often sold out and very expensive. Salon produces just a single vintage of Blanc de Blancs, which is extremely rare. Agrapart offers seven affordable cuvées (€56 to €260) made from the same chalky Grands Crus of Avize, with equally rigorous winemaking — sulphur <20 mg/L, unfiltered — but genuine availability for the discerning wine lover.
Are Agrapart champagnes produced using organic farming methods?
Pascal Agrapart does not claim to have official organic certification. The estate nevertheless practises a rigorous form of natural viticulture: ploughing the soil, using compost made from local ingredients to maintain the soil’s biological life, hand-harvesting, winemaking without fining or filtration, and keeping sulphur levels below 20 mg/L. This is a fundamental approach that many certified producers fail to match.
About
Champagne Pascal Agrapart — the essentials
- Founder
- Pascal Agrapart
- House / owner
- Agrapart
- Location
- Avize, Côte des Blancs
- Grape varieties
- Chardonnay, Pinot Noir, Pinot Meunier, Arbane, Petit Meslier, Pinot Blanc
- Cuvées
- 7 Crus, Terroirs, Complantée, Minéral, Avizoise, Vénus
