Champagne Siret’s story is one of family renaissance: it began with the union of two terroirs, Côte des Blancs and Côte des Bar. Over time, the estate was extended to 25 plots for a total of 3.5 hectares of vines, which are the result of mass selection. For many years, the domaine grew top quality Grand Cru grapes which they sold on to big names such as Krug and Salon.
More recently, the brother-sister management duo added fresh innovation with the bottling of small quantities of a handful of cuvées under their own label.
The entire wine making process is artisanal. It starts with the work in the vines, which is done respecting biodiversity and the rhythms of nature. After harvest and fermentation using natural yeasts, the wines are bottled and numbered before ageing in the cellar for 48 months minimum.
The quality of these under-the-radar, low-dosage Champagnes is exceptional, the result of the family’s thoughtful and harmonious approach.
More recently, the brother-sister management duo added fresh innovation with the bottling of small quantities of a handful of cuvées under their own label.
The entire wine making process is artisanal. It starts with the work in the vines, which is done respecting biodiversity and the rhythms of nature. After harvest and fermentation using natural yeasts, the wines are bottled and numbered before ageing in the cellar for 48 months minimum.
The quality of these under-the-radar, low-dosage Champagnes is exceptional, the result of the family’s thoughtful and harmonious approach.
