Champagne Joseph Desruets

A 2.5-hectare winery with an exceptionally rich terroir, centuries of know-how, and traditional methods, Maison Desruets has been dedicated to producing the finest champagne since the 19th century. In 1888, the family house was founded in Hautvillers, where the monk Dom Pérignon invented champagne. Edmond-Alexandre and Laure Vautrin-Gillet then sold the fruits of their pressing as clear wines to the great champagne houses.

Over the generations, the house has built upon its ancestral know-how to produce wines with specific characteristics and aromas that make it a unique champagne. Today, Matthias Eun and Thomas Kim Desruets continue the tradition as the 6th generation . Born in Seoul and adopted by a Champagne winegrower couple, they have decided to share their passion for champagne, taught to them by their adoptive parents.

In their endeavor to preserve their identity and traditions, Matthias Eun and Thomas Kim still press their grapes in the traditional way with the "Darcq Flamain" wooden press, which has been used by their ancestors since 1888. Each cuvée thus carries the 125-year history and passion of the house.

With a capacity of 4,000 kg, the oak press rigorously crushes the fruits of many years of labor that will give Joseph Desruets' champagnes their full subtlety and rarity. When the Pinot grapes are pressed, there is a slight maceration of the skins with the juice, which gives the champagne a special color.

The brand's emblem is the hibiscus. This flower is an allusion to our origins, as it is the national flower of Korea. It recalls the endurance and determination of the Korean spirit.

The coat of arms depicts the characteristic elements of the house and its history: the wine press, the hibiscus, the olive leaves (symbol of gathering, conviviality and peace) and the founding date of the house: 1888.
The winery has been in conversion to organic farming since 2020. This transition period lasts three years before certification is granted. This applies to both work in the vineyard and in the cellar.

From a technical point of view, this does not radically change the way the soil is cultivated and the vines are cared for, because for 6 years the family has no longer used herbicides and has committed to sustainable viticulture (natural greening, adapting plant protection treatments according to the weather, planting trees and rose bushes in our vineyard...). They want to respect the terroir even more and limit the impact on health and their customers. Their motto: "Through wine, we perceive the landscape" - to hand over a clean and sustainable winery to the 7th generation.