Champagne Lejeune-Dirvang

A Burgundian in Champagne!
After training and starting his career in Burgundy, where he gained his first experience as a winemaker in Mercurey, Guillaume Lejeune, who was born in Champagne, returns to his home region and brings his "Burgundian world" with him. His cuvées express these two "worlds." This passionate winemaker produces his champagnes from his own grapes, preserving the authenticity of the terroir.

Champagne Lejeune-Dirvang owns 3.86 hectares with 85% Pinot Noir and 15% Chardonnay. Premiers and Grand Crus are produced on the southern slopes of the Montagne de Reims in Tauxières Mutry, Louvois, and Bouzy.

Production is carried out without the use of insecticides. Before bottling, the bottles are stored and aged for a long time in the cellar. Riddling and disgorgement are done by hand. The champagne range is determined by the terroir. Following family tradition, the characteristics of the vineyards are highlighted through a unique blend, especially in the Clos des Fourches from Tauxieres-Mutry (Premier Cru), which encompasses one-third of the estate. An elegant balance between fruit and acidity is achieved through a fine dosage of the different cuvées.

The Robert Lejeune cuvées are named after the grandfather who founded the winery in its current form.

These cuvées are first produced like Burgundy wines. The choice of barrel influences the Burgundy character. The family works with a cooper from Chagny who designs barrels to create the ideal balance between wood flavor and the body of the wines.