OLIVIER HORIOT

It doesn't get much further south when you make champagne: Chablis is just 60 kilometers away, and Reims is 180 kilometers away. Similar to its famous wine neighbor, the soils are dominated by Kimmeridge limestone and clay. This shapes both wines and the approach of the winemakers. Download winemaker information

Olivier Horiot reads, presses and vinifies all of his layers separately and does justice to even the smallest differences. After his family had sold the grapes until 2000, he switched not only to his own production, but also to biodynamic farming. He is a calm and level-headed winemaker who listens and feels what is going on in the vineyard and cellar.

Plowing is done with horses, attention is paid to the cycles of nature and no systemic or synthetic auxiliary or active substances are used.

As is generally the case in the Aube, the Pinot Noir also plays the main role at Olivier, but he also grows the other six approved grape varieties. Pinot Blanc and Chardonnay in particular feel right at home on the limestone soils, where they achieve finesse, great clarity and precision.

The wine is mainly matured in used barrels from Burgundy, the doses are only marginal, if at all, and only “Métisse” and “Soléra” contain reserve wines from a “Reserve Perpétuelle”. The champagnes from Horiot have character, body and a clear power, but never appear loud, bold or superficial; just like you winemaker.

Facts: R.M., Les Riceys, Aube, 6.5 ha., 6000 bottles / year

Organic certification: FR-BIO-01