Vibratis, 2013

The Bénard-Pitois family began their Champagne adventure in 1878 and have been improving the cultivation of the soil and the vine as well as the quality of the wine ever since. Michelle and Laurent Bénard-Pitois, who are third generation of wine farmers, considered organic farming already in the 1990’s and carried out the first tests followed by ECOCERT (international certification) on one hectare of land in 1995. In 2009 the conversion took off and has reached 2.5 hectares cultivated according to the AB specifications today Moreover, since 2012, the work with the wine has obtained organic certification. The future generations Bénard will follow the choice and, in turn, live and work respecting this inheritance. « The transition to organic farming is a progressive and long-term choice to offer the best possible expression of our land » Michelle Bénard Laurent Bénard, an engineer, has a personal approach to Champagne reflecting his sensitivity and his values. It was obvious that the champagne should be named after him ! « With our way of working we obtain rich and concentrated grapes. Our traditional plowing makes the vine root as deep as possible to find nutrients. In this way, the exchange between the vine and the soil is more important which makes the grapes richer and adds a delicious balance to the wine. A natural and static settling allows us to maintain a maximum of natural yeast. We do not add sulphites and our wines are matured in oak barrels in order to enjoy what the wood can add to the wine ». « I consider that biological farming is a mean and not a goal in itself – for me, the ultimate goal is the quality » Laurent Bénard TERROIR CLASSED PREMIER CRU 2,45 hectares since 2009 In Mareuil-sur-Aÿ, on homogeneous soil, 40 cm of soil on chalk : – 0,75 ha of Pinot Meunier “Les Basses Clefs” – 0,80 ha of Pinot Noir “Le Chemin du Bois” and “La Maladrille” – 0,45 ha of Chardonnay “Les Sept Arpents” and “Le Chemin du Bois” In Avenay Val d’Or, on a clay / chalk soil : – 0,45 ha of Pinot Noir “Les Vignes du Feuilly” Average age of the vignes : 22 years Certification : Organic farming certified by ECOCERT (grapes and wine). Biodynamic certification in progress Working of the soil : In Spring, plowing is done with a tractor followed by 3 to 4 horses hoeings during the year Harvesting : The grapes are handpicked and sorted as they must be perfect to elaborate a champagne with no added sulphites Vinification : – Horizontal pressing, 4 000 kg (Cocquart press) – In barrels and tanks on lees – Alcohol fermentation : spontaneous one thanks to a "pied de cuve" – Natural malolactic fermentation