Thibault Tassin

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After spending a few years testing and perfecting his winemaking skills at his parents' winery on the Côte des Bar, the young Thibault Tassin founded his own winery in Celles-sur-Ources with his partner (and also oenologist) Alizée. In 2019, they harvested their first own grapes from just one hectare of vineyard (spread over two individual sites) and are now launching their first champagnes on the market.

Consistently organic farming methods (certified from 2023), minimal yields, meticulous selection of only perfectly healthy grapes, 100 per cent ageing of the base wines in used Burgundian wooden barrels, bottle ageing under cork for 3 years and zero dosage are some of the key points that characterise their champagnes, which are available in very small quantities. Even the capsule of their bottles is made of paper instead of aluminium for ecological reasons, and the agraffe is fitted with a cord to make it easier to remove. All of this perfectly demonstrates their priorities: Highest quality, handcrafted and comprehensive environmentally friendly thinking.

We have rarely experienced anything like this before. The wines are characterised by polish, enormous pressure, depth and sparkling precision. And they need some time. Because they are not intended for quick and thoughtless consumption. They are highly individual expressions of two young winemakers who swim against the mainstream and produce champagnes that bring their interpretation of terroir and vine to the bottle unadorned and undisguised. Thibault and Alizée are at a level that most newcomers fail to reach after many years.

Facts: R.M., Celles-sur-Ource, Aube, 1ha, <6,000 bottles, ageing of the entire line in used wood, maturation on the lees under cork.

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