In the Vallée du Petit Morin at Talus-Saint-Prix, the family domain, handed down for three generations, is now in the hands of Cyril and Clémence.

In 2015, they chose to evolve their approach by engaging in organic viticulture, after more than 10 years of material and human adaptation without pesticides.

The village’s varied soils (a blend of flinty clay and white marl) contribute to the production of champagnes with a distinctive identity, faithful to their terroir. Vinified with indigenous yeasts, the wines reveal all the singularity of the place. Traditional Coquard presses of 2,000 and 4,000 kg ensure fine extraction, respecting the fruit, and vinification is carried out in stainless steel tanks (75%) and in old oak barrels (25%).

The domain’s cuvées reflect the mineral imprint of the soils, marked by typical smoky notes reminiscent of “pierre à fusil”, the house signature.