The Domaine and its history

Nestled on the slopes of the massif valonnés Saint Thierry, the village of Hermonville is probably twice millennium, since his name is derived from the Latin Heremundi name given to a villa from the Gallo-Roman period. From the XII and XIII centuries, the wines Hermonville called “mountain wine” are renowned far beyond the borders of Champagne.

In 1406, the Royal Hotel is increasing its supply of wines and the town of Hermonville becomes a major trade. This trend is accentuating the XV and XVI centuries, and in 1825, the wines mostly exported to the North, become the heart of of Hermonville activity. With the stroke of genius of Dom Perignon in 1668, Champagne takes off.

At first, it n ‘is accessible to royal and princely courts due to limited production and high prices. In the nineteenth century, it is all the festivals. Unfortunately in 1900, phylloxera devastated the vineyards Hermonville, the area increased from 193 hectares to 8 hectares. Patiently, at the cost of persistent work, the vineyard slowly regaining lost ground, and currently, 98 hectares are planted in three varieties. However, nothing is gained and the harsh climate requires constant vigilance Champagne, made of ancestral repeats and laborious gestures whose regularity and quality of grapes produced depend.

The Vineyard

Located in the historic Saint Thierry massif, ten kilometres northwest of Reims, the family business covers nearly 8 hectares. Three quarters of our vineyards are planted on hillsides.

All of them have a southern exposure and produce high quality grapes.

We have chosen to grow 60% pinot meunier, 30% pinot noir and 10% chardonnay.

We thus have the three grape varieties of the Champagne region at our disposal to create our blends and give all their characters to our Champagnes. The oldest vines are forty years old, a part of them being uprooted every two or three years in order to renew the vineyard.

Time is our ally, patience our secret.

Les cépages

Since 1935, three varieties, selected for their perfect match in the Champagne region, are allowed for the elaboration of Champagne.
The arbanne the meslier Pinot, Pinot Blanc and Pinot Gris, all white grapes, are also allowed (0.3% of the vineyard).

Le pinot noir

It covers extensively the Montagne de Reims and the whole Côte des Bar.
Black grape with white juice, it gives aromas of red fruits and provides the body assembly and power.

This variety represents 38.3% of the vineyard.

Le chardonnay

Mainly grown on the Côte des Blancs, this is the only grape with white grapes.
Young, finesse gives floral notes, certain minerals.
Because of its slow evolution, it is particularly suitable for long aging.

It represents 29.5% of the vineyard.

Le meunier

Located mainly in the Marne Valley, it provides flexibility, fruity intensity and roundness to the bouquet. Such as Pinot Noir, Meunier is a black grape with white juice.

This variety represents 31.9% of the vineyard.


According to the winemaker for each range, different wines are offered:

Plain without year (BSA) : It is made from the blend of grapes and wines from different years. He spent at least 15 months in the cellar.
White white : It is obtained exclusively from wines from Chardonnay.
White black : It is made exclusively from wines from Pinot Noir and / or miller.
Rosé : It is obtained from both methods are at the discretion of the winemaker:
Assembly: This method involves assembling red wine vinified under the name Champagne Cuvée white juice.
Bleeding or maceration: whole grains of black grapes are left to macerate, until the desired shade.                                                   
Vintage : It arises from the blending wines from the same year (different vintages and / or varieties) when exceptional.
It requires at least 3 years of cellar aging.                                                                                                                                                                            The prestige cuvée
This is an exception from selected parcels of old vines or privileged hillside wines.

The culture of the vine

Throughout the year, growers cultivate with passion, the hills and fields, attentive to the particularity of each to preserve the typicity of the wine to come.

They spend time on the vine to a rebel liana vine disciplined.

It will then return to their beautiful fruit, the beginnings of an exceptional wine: a “Champagne de Vigneron”.
Discover in detail the various steps below.

The work of the vine

The culture of the vine to the sale of its bottles, the Champagne vineyard is guided by the desire to develop and offer a champagne that takes into account all the specificities of its terroir, its know-how and personality.

Because the vine is alive, she is not treated but neat. Just like a garden, it requires special attention and maintenance manual synonymous with hundreds of hours of labor per hectare.

Climate, which may accelerate or delay the development of the vine, constantly interferes with the timing of the winemaker because he must submit to it to set

  • From November to March : Pruning should be done according to standards defined by the four AOC Champagne (Chablis,          Cordon, Guyot et Marne Valley).
  • From February to April : the lierie (or bonding) is to attach the strands of the vine son of media to promote growth.
  • From April to May : where budding winemaker removes non fruiting buds.End of June: the winemaker proceeded to lift and rosewood. As as the vine grows, the vines * are raised and spent in son, so as to expose the maximum sunlight to optimize photosynthesis. Operation more indispensable in this wine region where the sun is shy.
  • From June to August : trimming with cutting vines * crazy gives this neat and tidy in appearance Champagne vineyards.              * Pampres: The vine is a vine stem bearing leaves, tendrils, and often its grapes. It is also the name of greedy vin

The Art of Champagne

The development of the Champagne is a complex art that requires meticulous care winemaker transmitted from generation to generation. Each step must be conducted with the utmost care to lead to the creation of the world’s most famous wine.

The Harvest

They take place in September or October, depending on the time of flowering and the development of ripeness. To reflect closer to the effective maturity of the grapes in each vintage, harvest dates are determined by village.

In Champagne, the grapes are hand must not damage the berries that must arrive intact at pressing.


Harvesting is carried out to the press where the grapes are weighed and grouped in batches of 4000 kg of the same vintage and same variety; lot which is the load – or marc – the traditional Champagne press.                                                                                                                                                  Four presses are made by pressing to obtain 25.5 20.5 hectoliters of must hl hl of wines and 5 sizes.                                                                                                                                                                          Between each press, roll up is carried out by bringing the grapes to the press center to form the cake. The duration of a pressing cycle is 3 to 4 hours.                                                                                        Producing a white wine from black grapes – which represent two-thirds of the vine – is made possible by a slow pressing, allowing rapid flow of juice.                                                                                The pigments in the skin of red grapes do not have the time to color the wort flowing from the press.                                                                                                                                                                            Wort each parcel or group of parcels is carefully collected and transferred to settling tanks to allow the particles to settle seed and soil. It is then placed in tanks, sometimes in drums, which starts its first fermentation.


For about two weeks, the sugar content in the grapes will turn into alcohol by the action of yeasts related to natural fermentation. The wines are then qualified as still wines or light wine, as opposed to sparkling wines they are not yet.

In the spring, the winemaker brings itself sensory memory, talent and passion, and around him a small team. Thus escorted, it performs the subtle alchemy of the assembly. This is a work of art, where it is “to unite” up to ten different wines: light wines of the year and reserve wines of exceptional quality. Finding the right taste, extremely precise balance which will give a unique Champagne Vigneron, yet stylish, elegant, is an art. The art of sign Champagne de Vigneron.

Each year, a portion of the harvest is set aside to enter the assembly of the following years. With these so-called reserve wines, the winemaker is able to sustain the taste and style of the Champagne, not only representative of its terroir but also his personality. Once assembled, Champagne is bottled.

The foam

The draw (set of wine bottle secondary fermentation) can be made before 1 January following the harvest.
A bottling before the opening with a metal capsule, the addition of a small amount of liquor made of wine, sugar and selected yeasts – tirage liqueur – promotes the start and the second fermentation. Gradually, the wine becomes sparkling and filing forms: the fermentation.


The wine can then aging on lees in the cellars guaranteeing quiet, dark, constant temperature and humidity.

The minimum aging time after bottling is 15 months for gross and 3 years for vintages.


After aging on lees, the wine became effervescent, contains a natural deposit which must be extracted without emptying the bottle contents.

The bottles are placed on a pedestal and stirred by a gradual incline and more important, to drag the deposit towards the neck.

They are then on the desk, on pointe


Then the neck was immersed in a brine bath at -17 ° C for freezing the deposit. The bottle is then raised, uncapped and, under pressure from the excitement it contains the block of ice trapping the deposit is exhausted: the bleeding.
The corresponding volume is replaced by an expedition of wine and sugar liquor, the proportion varies according to the type of Champagne that is desired:
brut nature: 0-3 grams of sugar per liter
Extra Brut: 0-6 grams of sugar per liter
Gross: 5 to 12 grams of sugar per liter
extra dry: 12 to 17 grams of sugar per liter
Dry: 17-32 grams of sugar per liter
Semi-dry: 32 to 50 grams of sugar per liter
Sweet: More than 50 grams of sugar per liter
The bottle is then closed by a cork stopper comprising three parts, one in contact with the wine caller mirror.
Of exceptional quality to contain the pressure, it is held by a wire cage of twisted wire and must carry the word “Champagne”.


After another stay in the cellar, which can vary from two weeks to several months to allow a perfect homogeneity of its content, the bottle is wearing a collar, capsule and wire cage housing cap and a label bearing the mandatory information grouped in the same visual field mention the Name, type of wine, an indication of the brand, professional registration …
The member of “Champagnes de Vignerons” wineries are recognizable by RM, RC, SR and CM terms on the label.

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Champagne Franck Debut – Culture de la vigne (0121Z) | Numéro SIRET : 34749448600017 | Numéro TVA Intracommunautaire : FR26347494486