Rémi Leroy grew up in Meurville, a small town in the Côte des Bar. He trained as a oenologist and agricultural engineer in Bordeaux before taking over his 9ha family estate. Remi is working in the southern part of Champagne which is close to Chablis and farming 9 hectares of vines organically, without chemicals. In the cellar, unlike big Champagne houses, he ferments with wild yeast, doesn’t filter his wines and uses very low SO2 additions. Also, picking grapes at perfect ripeness allows him to use very low dosage (a blend of sugar and yeast to get bubbles). All of his wines are bright, terroir-driven, vibrant, with volume and complexity.