C hampagne Augustine has been created by two brothers, Frederic and Philippe HAZARD, who are children and grandchildren of several generations of farmers, breeders and cereal growers.
Since 1760, the family farm, which is now the winery, used to be once a breeding farm and, according to history, a refuge of the famous French Fabulist “JEAN DE LA FONTAINE”, where he wrote one of his Fable in 17th century :
“Le Coche et La Mouche”.
SCROLL_ORANGE

In 1973, the parents initiated the plantation of the first Vine stock on Farmlands which have gone into Champagne’s Appellation.

In 1990, the financial crisis has stopped the expansion of the exploitation, and that during 10 years. This is the reason why, Philippe and Frédéric have carried on the labour in taking care of the vineyards work, in producing and selling their first bottles of Champagne only in 2008.

In 2004, concerned to produce champagne of exception, they invested into a wine-pressing centre with a capacity of 4000 kg, in order to control traceability of grapes and to assure the highest quality.

After 5 years of hard work, being present on several wines fair through France and Belgium, they had to create another brand in order to respond to a large demand, they decided to name it “Champagne Augustine” as their both children’s names.

SITUATION

Our vineyard is situated in the heart of the Champagne area, in a small village called “Châtillon-sur-Marne”, well-known for his historical monument, such as the statue of pope Urbain II, Prieuré de Binson which is an old monastery, the Church Notre-Dame and a military cemetery (14/18).

Our estate covers 7.10 Hectares of vines in the “Vallée de la Marne”, formed several plots principally located for 90% in Chatillon sur Marne, but also in Beval-sous-Chatillon, Vandières, Courtiezy and La Chapelle-Monthodon

From Pruning to Veraison, Philippe and Frédéric are giving all their heart and their skills in care-controlled culture of their vineyards during  all the year.

CHAMPAGNE METHOD

Once traditional harvested, the wines grapes are separated and each variety is immediately pressed into our press house of 4000 kg capacity, and transformed in a stainless juice exclusively produced from the cuvée.
The alcoholic fermentation takes place in a temperature-controlled steel Vat and then all wines are going through a malolactic fermentation from 48H to 20 days.

Then it’s the period of decantation, the wine is airing and all impurity is going down to the bottom of the Vat.
After blending and bottling, the second fermentation takes place, we call it “Prise de Mousse”, then the yeast (composed with clay mineral) is added to make the effervescence in the wine.

Once all this method done, it’s time for maturation during minimum 3 years in our cool atmosphere cellars
All bottles are given a traditional handed Remuage, for finally to proceed to disgorging and dosage and the wines are resting 3 more months before being commercialized.