Champagne Agnès Corbon

Since 1981, he has been collecting Millesimes Blanc de Blancs from Avize. To this day, not a single vintage is missing! After an enriching experience as a packaging engineer and buyer in the food industry, his daughter Agnès joins him, proud to continue an authentic artisanal tradition.

Avize is their homeand the home of their parents and grandparents. Everything started there and everything continues there. But Avize is particularly theideal Chardonnay terroir: chalk soil, water and heat storage, which give the wines their finesse and unique minerality. "Making wine is not a very serious profession. So much stress, work, drive, passion, a constant questioning, just for a few enjoyable sips," says Agnès Corbon. She practices responsible and sensible viticulture with respect for both the terroir and the environment. She prefers working the soil so that the roots penetrate deeper into the ground. This allows the plant to be supplied with water and extract itsminerality, with limited use of herbicides! The winegrower ensures the good growth of his vineyards. It is impossible to produce great champagnes without quality grapes. They produce their champagnes exclusively from their own grapes using traditional methods and reject any oenological technology that leads to the standardization of wines. It is said that the champagnes are produced without filtration, without enrichment, and without unnecessary additives. All wines are aged for at least 3 years in the cellar.

Corbon champagnes are pleasantly unadorned and straightforward, clear and fruit-driven, powerful and long-lasting, always showing mineral notes. All are very much characterized by Chardonnay, even the Anthracite Brut (Prestige); they are fine aperitif champagnes.... Excerpt from the book "Champagne", G. Eichelmann.