Champagne Gérard Dubois

The story of Dubois Champagnes began in 1930 with grandfather Paul Dubois, a World War I veteran who worked as a coachman for a local lord in Avize and decided to strike out on his own. His son, Jean Dubois, and now his grandson, Gérard Dubois, have carried on his legacy, building the house into a producer of exceptional quality.

Gérard Dubois now cultivates 6 hectares of vineyards: 3.30 hectares in the Avize, Oger, and Cramant terroirs (Chardonnay), 1.80 hectares in the Marne Valley (Pinot Meunier), and 1 hectare in the Aube department (Pinot Noir). All vineyard work 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 subsequently vinified during the winter. In the spring, the wine is bottled to undergo 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 needs, Gérard Dubois Champagnes undergo riddling to move the sediment from the side of the bottle toward the neck. Next, disgorgement, dosage, corking, museling, bottle washing, and labeling are carried out with the utmost care.