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Celebrating 160 years of a rich history, Champagne Duval-Leroy shares its successes.
From the top of the Eiffel Tower, on the Great Chinese Wall, at the Sidney Opera House and on Broadway, Carol Duval-Leroy, the most influential woman in Champagne, travels the world to share this unique know-how alongside her three sons.
The trailblazer and demanding spirit of their company allows them to be at the forefront of innovation, in order to achieve excellence.
They have created four universes marked by the same fineness, passion and precision, to offer you the best champagne at the best time.
“We don’t inherit the land from our ancestors, we borrow it from our children. Transmission and protection is the foundation on which our House has been built for 160 years. Our authenticity finds a modern echo in the new gastronomy which is turning towards more naturalness. This link is a daily inspiration. It pushes us to produce ever healthier champagnes, in search of absolute fineness.”
Carol Duval-Leroy, CEO
Maison de Champagne Follet-Ramillon is a family estate located in Belval.
The fourth generation of winegrowers (Joël, Yannick and Jérémy Follet) is working on the vines while Nicolas Follet, oenologist, is in charge of making the Champagnes.
The vineyard is covering 4.50 hectares over three areas: two in the Marne Valley, the third in the Montagne de Reims.
Pinot Meunier is the majority grape, followed by Chardonnay and Pinot Noir. The family combines a blend of terroirs, sustainable viticulture and oenological know-how.
Périne Baillette, daughter of Pierre Baillette, is now the owner of the family champagne at Trois-Puits. She lives and breath for her wines. She also managed perfectly to express every terroir of every cuvée with talent.
The family now owns 3.65 hectares of Grand Cru and producing about 13.000 bottles.
Most of the grapes (35 years old) are from Rilly la Montagne and Trois-Puis, there is also some Chardonnay from Verzenay Grand Cru.
Since 2010 no pesticide are used on the vines. She also tries to use as less as possible machines, so the vines are growing wild. But two horses (Tarzan et Saumur) are often walking in the vineyard. Those horses are owned by his husband, Alexandre Chartogne, who is now leading the famous Chartogne-Taillet House of Champagne.
She aslo doesn’t use any yeast and to be able to obtain as pure champagne as possible, the addition of dosage liquor is very little.
wines are aged in the basement between 3 to 6 years and at least 6 month into bottle before it sell.
To rebuild the regional heritage after the devastation brought to Champagne by the phylloxera, there seemed to be only one solution: training new generations to winegrowing. On November 3rd 1927, thanks to a donation, the gates of Avize wine school opened for the first time to 13 students for a training in wine-growing and wine-making. In 1952, 16 former students got together, and set up the “former students cooperative”. For them, the cooperative and the school should be one single entity. They decided to bring every year to the school some of their still wines and their enthusiasm to make wine with the students in the school. The diversity of the geographical origins of the grapes increased along the years. Meanwhile, from the end of the 50s, the school has bought or rent vineyards in the neighborhood of the school, to reach its current surface of about 10 Ha.
Champagne Sanger is unique as the students of Avize Viti Campus produce Champagne Sanger with their cellar master.