MOUSSÈ

The history of Champagne Mousse goes back to 1750. The family has been winegrowers in Cuisles in the Vallée de la Marne for four generations and is passionate about perfecting the Meunier, a grape variety that is often underestimated in Champagne. Meunier vines make up 80% of the planted area, the rest being divided equally between Pinot Noir and Chardonnay.

The journey to self-production of champagne began in 1923, when Eugène Moussé decided to sidestep ever-changing grape prices and the whims of buyers. He filled the first bottle of champagne himself and thus founded today's business. Since then, the family has strived to create champagne with an unmistakable character.

Cédric Moussé is the youngest scion of the family dynasty. He focuses on organic viticulture and a natural manufacturing process. He dispenses with synthetic pesticides and heavy metals and instead uses biodynamic agents such as herbal teas, which are intended to serve as "vitamins" for the vines. He aspires to be one of the most important players for Pinot Meunier and has devoted all his attention to it for many years. To avoid oxidation, he avoids new wood and uses stainless steel tanks for many of his cuvées. The aim is to produce the most precise, powerful champagnes that contain the characteristic Meunier aromas of red and dark fruits and a structured, salty minerality. Cedric also takes advice from famous experts in biodynamic viticulture, such as Fred Niger (Domaine de L'Écu).

A modern winery was also built in 2012, powered by renewable energy, using solar panels for electricity and geothermal energy for hot water and cooling. Even the irrigation is fed from an underground spring. The champagnes are bottled in lightweight bottles to reduce CO2 emissions. The labels are made from recycled paper and even the bottle caps are made from paper instead of aluminium.

Facts: R.M., Cuisles, Vallée de la Marne, 6ha, 80% Meunier, approx. 50,000 bottles/year