Charles Dufour cultivates just six hectares of vines, all organically farmed. While the Champagne region imposes certain requirements to earn its prestigious name, Charles remains steadfastly committed to the most natural path possible. His philosophy is guided not by strict dogma, but by thoughtful intent—organic grapes, wild-yeast fermentations, and only the lightest touch of sulphur (never exceeding 35mg/L). For the essential second fermentation, where Champagne tradition calls for added sugar and yeast, Charles instead uses his own organic grape serum and a base of indigenous yeasts, staying true to his principles.

The result is Champagne with a natural-wine spirit: classic in structure, yet alive with energy and character. Look for notes of ripe apple, crisp pear, tart strawberry, and layers of cream, brioche, and freshly baked croissant. Each bottle strikes a beautiful balance between precision and a hint of rebellious flair.