THIBAULT TASSIN

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After the young Thibault Tassin was able to test and perfect his winemaking skills for a few years at his parents' winery on the Côte des Bar, he 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 vineyards) and are now bringing their first champagnes onto the market.

Consistent organic farming, minimal yields, meticulous selection of only healthy grapes, aging of the base wines 100 percent in used Burgundian wooden barrels, bottle aging under cork for 3 years and zero dosage are some of the key points that characterize their champagnes, which are available in very small quantities. Even the capsule of their bottles is made of paper instead of aluminum in an ecological consequence, the clasp is provided with a cord for easier removal. All of this excellently demonstrates the priorities of the two: highest quality, handcraft and comprehensive environmentally friendly thinking. We have rarely experienced something like this on this scale. The wines are characterized by polish, enormous pressure, depth and sparkling precision. And they need some time. Because it is not intended for quick and thoughtless consumption.

They are highly individual expressions of two young winemakers who swim against the mainstream and prepare champagne that brings their interpretation of terroir and vine unvarnished and undisguised to the bottle. Thibault and Alizée are at a level that most newcomers cannot reach after many years.

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