Stroebel

The origins of the winery date back to 1930, but Timothee Stroebel prefers to join the family business and take over its management, after having consolidated long experience in other companies in Champagne and Burgundy. The right moment arrived in 2001: Thimotée returned to the family property to realize a dream that had until then been considered utopia. He enjoys great trust among his family and this allows him to begin his management with a completely personal imprint, according to his own beliefs which are clearly and distinctly environmentalist. In fact, in 2003 he stopped using herbicides in the vineyard and returned to working the soil manually; then progressively in 2009 he began to manage the vineyard solely and exclusively according to the dictates of organic agriculture which was officially certified in 2014. Clearly, Thimotée also sets up the production of wines in the cellar following the same philosophy as the vineyards: he is convinced that they must absolutely be limited interventions of any kind, it is necessary to follow the times and methods of the wine. Indigenous yeasts are used for alcoholic fermentations and the winemaking takes place in barrels or steel tanks  stainless steel, depending on the specific needs of the wine and the cuvee. Sulfur dioxide is used to a minimum. Malolactic fermentation is also carried out, to give greater softness to the wine and this begins spontaneously with the increase in temperatures in spring. The base wine ages on its own yeasts, before being bottled for refermentation, according to the Champenoise method, only when it is ready, therefore at the end of spring. No filtration or stabilization is carried out. By adapting the vinification and refinements to each harvest, the objective is to let the wine express the specific characteristics of the reference terroir, in addition to the grape variety, of course, and the vintage. This is how very particular, unique champagnes are born, with great personality, which enthusiasts have difficulty competing for, given the very limited artisanal production.