LS CHEURLIN

As early as 1788, Joseph Cheurlin, a priest from Landreville, acquired the first piece of vineyard on which he made his own wine. 
A century later, Edmond Cheurlin (1881-1946) became a passionate defender of heritage and played an important role in the recognition of the champagne appellation in the region. 
Despite difficult times, his son Raymond (1909-1994) decided to do all the steps of making champagne himself and to sell his own bottles directly to private individuals.
The siblings' 5 ha vineyard is located in Celles sur Ource, in the heart of the Côte de Bar.
The vineyards stretch across the Ource, Seine and Arce valleys and include Pinot Noir, Chardonnay and some Pinot Blanc. 
Since returning to the family winery, Lucie and Sébastien Cheurlin have tested various alternatives to "industrial" agriculture and switched to organic farming.
The close relationship with nature and the understanding of traditional healing methods, that of the parents and grandparents, have had a lasting impact on them. 
Richard Cheurlin, the father of the siblings, recognized the importance of environmental protection early on and focused on observing the fauna and flora around the vineyards, as these are valuable indicators of soil health, and questioned the use of chemical sprays. 
Etienne Cheurlin, the great-grandfather, always had the right natural remedy, in the form of herbs and roots, ready for children's diseases and injuries.
The family attaches great importance to quality and authenticity. They combine traditional practices such as tillage and balanced pruning with modern techniques such as temperature-controlled fermentation and light tractors. 
Since 2004 they have been successfully experimenting with natural treatments based on essential oils to combat vine diseases.
Through sustainable and natural viticulture, as well as the vinification of each plot individually, the goal is to bring the greatest possible terroir expression into every bottle.
Facts: R.M., Celles sur Ource, Côte des Bar, 5ha

As early as 1788 , Joseph Cheurlin, a priest from Landreville, acquired the first piece of vineyard on which he made his own wine. A century later, Edmond Cheurlin (1881-1946) became a... read more »

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LS CHEURLIN

As early as 1788, Joseph Cheurlin, a priest from Landreville, acquired the first piece of vineyard on which he made his own wine. 
A century later, Edmond Cheurlin (1881-1946) became a passionate defender of heritage and played an important role in the recognition of the champagne appellation in the region. 
Despite difficult times, his son Raymond (1909-1994) decided to do all the steps of making champagne himself and to sell his own bottles directly to private individuals.
The siblings' 5 ha vineyard is located in Celles sur Ource, in the heart of the Côte de Bar.
The vineyards stretch across the Ource, Seine and Arce valleys and include Pinot Noir, Chardonnay and some Pinot Blanc. 
Since returning to the family winery, Lucie and Sébastien Cheurlin have tested various alternatives to "industrial" agriculture and switched to organic farming.
The close relationship with nature and the understanding of traditional healing methods, that of the parents and grandparents, have had a lasting impact on them. 
Richard Cheurlin, the father of the siblings, recognized the importance of environmental protection early on and focused on observing the fauna and flora around the vineyards, as these are valuable indicators of soil health, and questioned the use of chemical sprays. 
Etienne Cheurlin, the great-grandfather, always had the right natural remedy, in the form of herbs and roots, ready for children's diseases and injuries.
The family attaches great importance to quality and authenticity. They combine traditional practices such as tillage and balanced pruning with modern techniques such as temperature-controlled fermentation and light tractors. 
Since 2004 they have been successfully experimenting with natural treatments based on essential oils to combat vine diseases.
Through sustainable and natural viticulture, as well as the vinification of each plot individually, the goal is to bring the greatest possible terroir expression into every bottle.
Facts: R.M., Celles sur Ource, Côte des Bar, 5ha