BARRAT-MASSON

The Barrat-Masson Champagne House was founded by the winemaker Loïc Barrat and oenologist Aurélie Masson, and, through it, they intended to express their passion for wine and vines. Their journey began in 2005, when Loïc took over his family’s farm in Bethon, in the Côte de Sézanne sub-region. From the get-go, together with Aurélie, he aspired to natural winemaking and, since 2009, they have decided to cultivate their vineyards organically. The most important factor for them is the high quality of the primary substance, i.e., the grapes, which they achieve with low yield and a strict selection during harvesting. The vast majority of the vineyards, a staggering 90%, are covered with the Chardonnay variety, while the rest is made up of Pinot Noir. Champagne wines are aged for 30 months on the lees before being manually disgorged. The result are expressive Champagnes that bear witness to the terroir.