Historical After the phylloxera crisis and wiping out the two wars, the Barbichon and Prélat families rebuilt their respective vineyards in the communes of Gyé sur Seine and Celles sur Ource. Later the meeting of Robert Barbichon and Maryvonne Prélat gave birth to Champagne Barbichon as well as three children including two; Thomas and Maxime now represent the fourth generation of winegrowers to work the vines. Presentation of the vineyard Geology: Clay-limestone soils (marl at Exogyres). Period: Upper Jurassic, Middle to Upper Kimmeridgian (approx. 145 million years) The oldest terrains of the secondary era found in the Aube department belong to the Upper Jurassic and form the Côte des Bar. Following the withdrawal of the sea, and when the rivers, installed on the limestone plateaus, reached a strip of softer land formed by clays. They sank deeply, giving this current landscape of plateaus separated by deep valleys whose slopes are currently occupied by the vineyard. Weather : The Champagne terroir is distinguished from the others by its dual oceanic and continental influence, it is the so-called “Northern” climate. This is characterized by hot summers and harsh winters. This double influence offers us the guarantee of regular (oceanic) and moderate (continental) rainfall. The annual rainfall in Champagne is around 680 mm (between 900 and 1000 in 2013). The annual temperature is 11°Celsius. Division: Our vineyard is located mainly in 2 towns, Gyé sur Seine and Celles sur Ource. We work on 9.30 hectares divided into 18 plots, 70% of which are exposed to the south (47% S-E + 23% S-W) and 30% to the north (18% N-W + 12% N). The average age is around 38 years old. The grape variety is mainly composed of Pinot Noir (75%) but also white grape varieties such as Chardonnay (11%) or Pinot Blanc (5%), and finally the third Champagne grape variety, Pinot Meunier (9%). Biodynamics: Since 2010, our estate has been certified in Organic farming but also in Biodynamics since the 2012 harvest, this method consists of “revitalizing” the life of the soil by abandoning synthetic chemicals and using biodynamic preparations. Working the soil and adding local compost made up of cow and horse manure, hemp dust and basalt helps maintain this balance.