The Doyard family traces their roots in Champagne back to the 17th century. Maurice Doyard, was the first in the family to make wine in Vertus, officially signifying the domaine's foundation. In 1979, at the ripe old age of 20, Yannick Doyard took over the domaine, turning it into a beacon for precise, mineral-etched Champagne. The domaine farms 10 ha of vineyards in Vertus and the Grand Cru villages of Le Mesnil, Cramant, Oger, Avize and Ay. The viticultural philosophy employed by the domaine is a 'non-dogmatic' approach to biodynamic farming with absolutely no herbicides or pesticides used. Most of the vineyards are worked by horse and yields are kept intentionally kept low, adding to the focused intensity that defines the house style. In the cellar, state of the art double banked Coquard PAI presses are employed and every parcel is vinified separately. In an effort to maintain the high acidity and mineral complexities of the wines, cold stabilization is done naturally by leaving the bottles in the coldest portion of the cellar to allow the wines to precipitate naturally. All of the wines undergo very long lees aging--a minimum of 48 months on all Cuvées, lending a vinous quality to the wines that have become the envy of Vertus. Every single decision made in the vineyard and cellar are geared toward making the most expressive, terroir focused Champagne possible.
Farming Practice:Practicing Organic