Champagne Clément & fils
– Congy, France
Established in the early 20th century in Congy, Champagne Clément & Fils carries the spirit of four generations of vine-growing tradition. Founded by Henri Brulfert, who began producing Champagne at age 51, the family estate has been passed down through generations, reaching the hands of Serge Clément and, most recently, his son Aurélien.
The family’s 6.5-hectare vineyard in the Coteaux du Petit Morin hosts vines over 60 years old, rooted in clay-rich soils layered with chalk, and cultivating the classic Champagne varieties: Pinot Meunier, Pinot Noir, and Chardonnay. Rooted in peasant traditions, they cultivate the land as a living partner with initiatives like mulching, no-till farming, and growing endemic species.
From hand-bottling to riddling and disgorging, each step in the Champagne-making process is done by hand, preserving artisanal methods rarely seen today. Their original 1958 MARMONIER press, still operational alongside a modern Coquard press, is a testament to the family’s dedication to old-world craftsmanship aided by select modern innovations.
Among their notable cuvées is Myosotis Champêtre Extra Brut, a floral blend of Pinot Meunier, Chardonnay, and Pinot Noir with a delicate 2g/L dosage, named after the forget-me-not flowers that bloom in their vineyards each spring. Their Cornambeaux Blanc de Blancs 2017 is a single-plot Chardonnay aged in traditional Champagne barrels.
Cultivation: 6.5 hectares
Varieties: Pinot Meunier, Pinot Noir, and Chardonnay
Approach: Natural, wild yeast fermentations
