ABOUT THE PRODUCER: Champagne Remy Massin
Maison Rémy Massin et Fils was created in 1974. The founder was joined in this venture by his children: first Sylvère, a certified viticulture and oenology technician, then Florence, who took charge of administrative management, shipping, and exports. In 2002, Cédric joined the team. A nature lover committed to practicing viticulture that respects all living things, he completely abandoned the use of herbicides and carefully and rigorously developed the most natural working methods possible. Marion joined the family venture in 2017. Her curiosity, her passion for wine, and her interest in the environment make her a true asset to the winery.
The family history is long and deeply intertwined with that of a village: Ville-sur-Arce, located in the heart of the Côte des Bar. The vineyard spreads over 22 hectares.
The terroir is unique within the Champagne region, thanks to its southern geographical location and its soil composed of hard limestone dating from the Portlandian period on the plateaus and Kimmeridgian marl on the hillsides. These clayey marls contain an abundance of tiny fossilized oyster shells known as Exogyra virgula, which impart the salinity and lingering finish that are the hallmarks of Massin’s Champagnes.
In 1971 an elite group of 12 growers banded together to highlight the superior quality of the best grower-champagnes, a new concept at the time in a market controlled by the Grandes Marques. Today the group has expanded to 25 growers but the rules for entry are as stringent as ever, starting with the requirement that 100% of a domaine’s production be made from estate-grown fruit. The artisan winegrowers in the Club embody the excellence and diversity of the Champagne vineyards, spread across the finest crus and most iconic terroirs.
