Champagne Brocard

The Brocard family has been working in viticulture since the 11th century, but it was not until 1932 that grandfather Georges Carreau began the adventure of champagne production. He will be followed by Émile Brocard, Henri Brocard then Père Brocard, the father of Thibaud, current winemaker at the head of the estate.
Thibaud Brocard took over the estate under the watchful eye of his father in 2012. From the start, he chose to pursue viticulture with conviction: responsible and sustainable. Without a label or charter, Thibaud traces his path and makes the decisions that will make his wine as pure as possible. The subsoil of its vineyard is Kimmeridgian clay-limestone. It brings longevity and character to Pinot Noir, minerality and liveliness to Pinot Blanc and Chardonnay.
In Celles-sur-Ource, in the Côte des Bar, Pinot Noir is king. Thibaud develops a real passion for white of black. He continues to rediscover this grape variety and all its complexity.
To make his champagnes, Thibaud combines new and old methods. For him, shaping a wine means supporting the necessary stages of winemaking and not bludgeoning the wine with products. Sulfur additions are limited in wines, particularly through working under nitrogen.