Champagne Gérard Dubois

The Dubois Champagne adventure began in 1930 with grandfather Paul Dubois, a survivor of the Great War who worked as a coachman for a lord in Avize and decided to set up his own business. His son, Jean Dubois, and now his grandson, Gérard Dubois, have succeeded him in building a high-quality champagne house.

Gérard Dubois now cultivates 6 hectares of vineyards: 3.30 hectares in Avize, Oger, and Cramant (Chardonnay), 1.80 hectares in the Marne Valley (Pinot Meunier), and 1 hectare in the Aube department (Pinot Noir). All the work in the vineyard is carried out by the family, except for the harvest, for which they hire seasonal workers. The grapes are pressed on the estate, then the must ferments in the winery, where the wine is then vinified during the winter. In the spring, the wine is bottled for its second fermentation, or "prise en mousse," and then begins its aging process, which lasts several years depending on its intended use.

Finally, depending on sales requirements, Gérard Dubois Champagnes undergo riddling to move the sediment from the side of the bottle to the neck. Then, disgorging, dosage, corking, museling, bottle washing, and labeling are carried out with the utmost care.