Champagne Brocard

The Brocard family has been working in viticulture since the 11th century. century , but it was not until 1932 that grandfather Georges Carreau began the adventure of champagne making. He was followed by Émile Brocard , Henri Brocard and then father Brocard , the father of Thibaud , the current winemaker at the head of the estate.
Thibaud Brocard took over the estate under the watchful eye of his father in 2012. From the beginning, he chose to pursue a viticulture of conviction: responsible and sustainable . Without a label or charter, Thibaud charts his own course and makes the decisions that will make his wine as pure as possible. The subsoil of his vineyard is Kimmeridgian clay-limestone . It brings longevity and character to the Pinot. Black , minerality and liveliness with Pinot White and Chardonnay .
In Celles-sur-Ourc e, in the Côte des Bar , Pinot Black is king. Thibaud develops a real passion for whites of blacks . He never ceases to rediscover this grape variety and all its complexity.
To make his champagnes, Thibaud combines new and old methods. For him, shaping a wine means accompanying the necessary stages of vinification and not bludgeoning the wine with products. The addition of sulfur is limited in the wines, particularly through work under nitrogen.