Champagne Fleury

Champagne Fleury was founded in 1895, and it’s located in the Côtes de Bar, in the south of the Champagne region. In 1929, during the depression, grape prices were so low that Robert Fleury decided to take the then unusual step of bottling his own Champagne.

Champagne Fleury’s conversion to biodynamics was accomplished in 1989 by Jean-Pierre, who is considered today a pioneer of biodynamics in the region. Sustainable wine growing began in the 1970s when he tried using manual tilling (as opposed to herbicides) and composting (as opposed to synthetic fertilizers).

The Fleury estate vineyards stretch 15 hectares on both slopes of the Seine valley and are composed of 85% Pinot Noir, 10% Chardonnay, 3% Pinot Blanc, and 2% Pinot Gris.

All vineyard work is done by hand and the ploughing is done by horse.

Fleury family takes the same natural, minimalistic approaches in the cellar that they do in the vineyard, producing firmly structured Champagnes with outstanding freshness and longevity. In the winery, pressing is done using a traditional basket press and each parcel is pressed separately. They use gravity instead of pumping to move the wine in a more natural way.

Natural yeasts and malolactic fermentation are employed in the winery and part of the wine is kept in traditional oak barriques, imparting a delicate oak aroma to the base wines. For the second fermentation, all vintage wines are stoppered with natural cork and left to age on lees in underground cellars until they are ready to be disgorged.

Champagne Fleury was founded in 1895, and it’s located in the Côtes de Bar, in the south of the Champagne region. In 1929, during the depression, grape prices were so low that Robert Fleury decided to take the then unusual step of bottling his own Champagne.

Champagne Fleury’s conversion to biodynamics was accomplished in 1989 by Jean-Pierre, who is considered today a pioneer of biodynamics in the region. Sustainable wine growing began in the 1970s when he tried using manual tilling (as opposed to herbicides) and composting (as opposed to synthetic fertilizers).

The Fleury estate vineyards stretch 15 hectares on both slopes of the Seine valley and are composed of 85% Pinot Noir, 10% Chardonnay, 3% Pinot Blanc, and 2% Pinot Gris.

All vineyard work is done by hand and the ploughing is done by horse.

Fleury family takes the same natural, minimalistic approaches in the cellar that they do in the vineyard, producing firmly structured Champagnes with outstanding freshness and longevity. In the winery, pressing is done using a traditional basket press and each parcel is pressed separately. They use gravity instead of pumping to move the wine in a more natural way.

Natural yeasts and malolactic fermentation are employed in the winery and part of the wine is kept in traditional oak barriques, imparting a delicate oak aroma to the base wines. For the second fermentation, all vintage wines are stoppered with natural cork and left to age on lees in underground cellars until they are ready to be disgorged.