Ever since 1971 Champagne Beaufort has been recognised as one of the pioneers of organic and environmentally-friendly viticulture. That was when Jacques Beaufort, André’s father, started to work organically, 18 months after he discovered that he was allergic to synthetic products. No chemical products have been used since then on the family’s 6 ½ hectares of vines some of which are in Ambonnay on the Montagne de Reims, and the remainder in Polisy in the Aube region.

The young generation has been managing the estate since 2007 and Champagne Beaufort is still known for the fact that it works in its own way, at its own rhythm. The champagnes owe their exceptional richness on the palate to the fact that the wines are left to age for about 12 months in old barrels before they are transferred to bottles where the ‘prise de mousse’ takes place. Indigenous yeasts are used during vinification. Wines from Champagne André Beaufort are striking for their fruitiness, their concentration and their velvety texture.