Charbaux Frères

About

Champagne Charbaux Frères was founded in 1945 by two brothers who produced the house's first bottles after WWII. In 1950, Simone and Raymond started the family farm and began commercializing the wine; Roselyne, Jean-Pierre, and Patrick succeeded them, and today the third generation, Sabine and Xavier, run the house. The estate vinifies in oak barrels, follows traditional pressing methods dating to the 18th century, and blends its cuvées from a base of roughly 50% Chardonnay, 25% Pinot Noir, and 25% Pinot Meunier plus reserve wines from the previous year for some cuvées. Bottles are cellared for a minimum of 3 years (beyond the legal 15-month minimum) at a constant 11°C.

From the House