During a visit to Champagne Fleury, Jean-SĂ©bastien Fleury welcomed us to his estate, where he works alongside his brother BenoĂźt and his sister Morgane. He shared his vision of biodynamic winemaking: an approach in which patience, intuition and respect for living organisms are tangibly reflected at every stage.
It all begins in the vineyard. đ± Jean-SĂ©bastien aims for a specific level of ripeness, between 10.5 and 11.5°, and doesnât hesitate to wait an extra two to three days if the grapes need it. Tasting the grapes is the key step: itâs this that tells him when the time is right. đ
đ He presses each grape variety separately, dedicating a vat to each plot wherever possible â to preserve the identity of each terroir. Biodynamic farming naturally adds up to 1.5 g of extra acidity in hot years, âïž a valuable asset for the champagneâs balance. đŸ
đ„ Malolactic fermentation takes place spontaneously, without intervention. And when it comes to ageing, Jean-SĂ©bastien has made a bold choice: wood. đȘ” Since 2007, he has been working with carefully selected large oak casks. The process is slower than elsewhere â but that is precisely the idea: to give the wine time to develop and come to life.
The result? Champagnes that faithfully reflect their terroir â complex, balanced and deeply vibrant. đŸ
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