Our family estate is located in the southern part of Champagne, in the center of the Côte des Bar, in Champignol-lez-Mondeville. Winegrowers since 1759, our family's work consisted of the production of grapes and still wines until the generation of our grandparents. It was in the 1980s that our parents and uncles began the adventure of champagne production. After studying agronomy and oenology, and various experiences in France and abroad, Laurent returned to his native land. Delphine, an ecological biologist by training and passionate about wines and vineyards, brings her stone to the building of this ambitious project. This project, with which Laurent's uncle, Bernard, is associated, is called Domaine de Mondeville. From 2018, the entire 15 ha vineyard is converted to Organic and Biodynamic agriculture, in 2021 the first AB certified grapes are harvested. The estate's vines are all located on the Champignol terroir, which has the particularity of being the highest point in Champagne wine-growing, at 369 meters above sea level. The soils are of the clay-limestone type (marls at Exogyres) whose geological period is the Upper Jurassic, Kimmeridgian dating from approximately – 150 million years. In this landscape of hills and plateaus, the slopes (facing south on the village) are occupied by the vineyard. The average age of the vines is 40 years, most having been planted between 1970 and 1990. The grape varieties are dominated by Pinot Noir at 90%, Chardonnay and Arbane (very rare local grape variety) complete the surfaces. . We work according to the principles of Biodynamics by adapting to our terroir. We take into account the whole natural landscape and not just our vines as an isolated element. Thus, we reintegrate hedges, fruit trees and nesting boxes for birds and bats. The objective is to keep our soil alive and healthy, our vines are strong and resistant to external aggressions. Biodynamic preparations allow us to support our vines. The addition of compost made from “happy” cow manure helps the soil and the vines to feed themselves. The objective is to work our vines sustainably while preserving biodiversity, soil quality and all natural elements. In the cellar we take advantage of a gravity installation allowing the total cessation of the use of sulfur and to carry out natural vinification, in accordance with the spirit of the Demeter specifications. The first alcoholic fermentation is natural without adding exogenous yeast. We use the oak selected from the forests adjoining the village, which is part of the forest massif of the Abbey of Clairvaux, to raise part of our wines in tuns and barrels. Our wines are neither fined, nor filtered, nor sulphurous. Malolactic fermentations are done naturally. During the winter, the wines are placed outside to lower their temperature and allow tartaric stabilisation. The drawing, or bottling, is done in the spring by seeking high tide coefficients in order to facilitate the start of the foaming and the natural cell multiplication of the yeasts. Our wines are aged for a minimum of 24 months on slats, disgorged either without adding sugar or exclusively in extra brut (maximum 5g/l of sugar) then returned to the cellar for around 6 months before marketing. Anxious in more than one way to include this work in the life of our territory, all our employees, seasonal workers, apprentices and suppliers are, with rare exceptions, local. We are also very active in preserving the natural heritage that surrounds our farm.