Champagne David Coutelas

As a descendant of an 18th-century winemaking family, David Coutelas has been passionately dedicated to viticulture since 1995 on the 7-hectare estate in Villers-sous-Chatillon. The winery produces 30,000 bottles annually. In honor of his great-grandfather, the wines are aged in oak barrels to preserve the family's unique centuries-old tradition and skill.

The oak barrels used are at least 5 to 20 years old and thus do not risk imparting a woody taste to the wine. However, they do provide natural oxygen. No fining or malolactic fermentation is carried out, as this leads to a loss of aroma. On frosty evenings in winter, the cellar doors are opened to stabilize the wines. This ancient winemaking method avoids machine filtration. The wines are aged on lees for at least 20 months. Neither malolactic fermentation nor additives for wine stabilization are used by this winemaker!