Champagne House Fernand Lemaire

If you have ever been to Hautvillers, the birthplace of Champagne, you have undoubtedly wandered through its winding streets lined with seemingly endless Champagne houses. And for good reason—the terroir of Hautvillers and its history are etched into the legend of this great sparkling wine. Indeed, it is in the abbey of the town that the famous monk Dom Pérignon is buried. With the utmost respect for biodiversity and Champagne traditions, Hélène Lemaire now manages Maison Fernand Lemaire and produces exceptional Champagnes each year.

Creating Exceptional Grapes to Produce Exceptional Wine

As far back as she can remember, Hélène has been involved in the work of Maison Lemaire. It is through each vintage that the family passion has become her own. Today, she continues to nurture the estate, which has thrived since 1903, driven by a strong conviction: nature must be allowed to take its course. According to her, it is by striving to produce exceptional grapes that one creates exceptional wine.

This attentive work with the vine and the grapes is key to her expertise and embodies the values of land respect that are dear to her. Maison Fernand Lemaire is committed to sustainable viticulture and is currently pursuing HVE (High Environmental Value) and VDC (Sustainable Viticulture in Champagne) certifications.

The house's wines are naturally very characteristic of the Hautvillers terroir, rich in both roundness and minerality. We particularly recommend their Blanc de Blancs with a chocolate dessert: a perfect match!

Hautvillers Terroir: Round and Mineral Champagnes

Hélène’s trust in her terroir for crafting her wines is well placed because it is truly exceptional. The village of Hautvillers has been a UNESCO World Heritage site since 2015. Located on hills overlooking the Marne, the vineyard is arranged in an amphitheater and benefits from excellent exposure. The Champagne climate and the layers of clay and sand in the soils provide ideal conditions for grape maturation.

Once this maturation is achieved and the harvest is complete, the family's expertise allows the grapes to express their full potential. Using a traditional 2000 kg press, the natural characteristics of the terroir and the musts are preserved in the juices, which are then blended and aged in the cellar for 2 to 7 years before being released. This process results in numerous Premier Cru Champagnes, consistently round and full of minerality, year after year.