Family spirit

Champagne Louis Blanc carries the hallmark expertise of a family legacy stretching back over 3 centuries.
First created by a family of the Champagne region, it symbolises an elixir of French good living. Since 1663, successive generations have carried forward the unique passion of the
champenois method. To bring out the full expression of a singular territory on the borders of Epernay in eastern France, Champagne Louis Blanc is available in 3 colours: Brut, Rosé and Blanc de Blancs.

Elegance and finesse

Thanks to 3 emblematic grape varieties: pinot meunier, pinot noir and chardonnay, each wine represents a unique composition of freshness, power and suppleness. Champagne Louis Blanc is inspired by the typical champenois method: a wine production technique marrying the best of tradition and modernity to produce exceptional effervescent wines on one of the most unusual French vineyard territories.

Champagne Louis Blanc

Elegant and generous

Champagne Louis Blanc
Brut rosé

Fresh and Fruity

Champagne Louis Blanc
Blanc de Blancs

Elegant and generous


Maintaining the utmost respect for unique traditional expertise, we aim for excellence at each and every stage of our champagnes’ production. 

1/ The grape harvest. Our grapes are harvested by hand all at once to maintain all of their properties. A rigorous selection process allows us to keep only the best bunches. Lastly, this key raw material is instantly transported to start the pressing process as soon as possible. 

2/ The 3 fermentations. The first of these, the alcohol fermentation (8 days), transforms the sugar into alcohol. The second, known as the malolactic fermentation, helps to reduce the wine’s acidity by turning malic acid into lactic acid (3 to 6 weeks). The resultant wines are still whites, known as « light wines, » each with the characteristic features of each plot’s soil. In the early part of the year, during the blending period, our cellar master marries together batches with different aromatic qualities to craft our champagnes’ unique characters. Occurring in the bottles with a small amount of sugar and yeast, the 3rd so-called « bubble-forming » fermentation lasts 2 to 3 weeks. A provisional airtight seal helps promote the bubble formation, creating the champagne’s characteristic fizz.

3/ Riddling. The bottles having been lain down for 12 to 15 months, the yeasts are deposited inside them, creating the cloudiness which is collected during the riddling process and expelled on disgorgement. Positioned, tipped and turned on a daily basis, the bottles are gradually tipped vertically so that the yeast deposit collects in the neck of each.

4/ Final maturation. A liqueur dissolved in a reserve wine (at least two years old) is added for a flavoursome finishing touch. The bottle is once again corked, muzzled (to keep the cork in place) and a further coating applied. Champagne Louis Blanc is kept for at least 15 months before being sold.


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