History of the Bénard House

Locality and Winemaking Process










    picto instagram_blanc.png Page Facebook Champagne Laurent Bénard



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The Bénard-Pitois family began their Champagne adventure in 1878  and  have been improving the cultivation of the soil and the vine as well as the quality of the wine ever since.
Michelle and Laurent Bénard-Pitois, who are  third generation of wine farmers, considered organic farming already in the 1990's and carried out the first tests followed by ECOCERT  (international certification) on one hectare of land in 1995.
In 2009 the conversion took off and has reached 2.5 hectares cultivated according to the AB specifications today
Moreover, since 2012, the work with the wine has obtained organic certification.
The future generations Bénard will follow the choice and, in turn, live and work respecting this inheritance.

« The transition to organic farming is a progressive and long-term choice to offer the best possible expression of our land »

Laurent Bénard, an engineer, has a personal approach to Champagne reflecting his sensitivity and his values. It was obvious that the champagne should be named after him!
« With our way of working we obtain rich and concentrated grapes.
Our traditional plowing makes the vine root as deep as possible to find nutrients.
In this way, the exchange between the vine and the soil is more important which makes the grapes richer and adds a delicious balance to the wine.
A natural and static settling allows us to maintain a maximum of natural yeast.
We do not add sulphites and our wines are matured in oak barrels in order to enjoy what the wood can add to the wine.
No dosing, 1 g minimum of liqueur ».

« I consider that biological farming is a mean and not a goal in itself - for me, the ultimate goal is the quality »




Member of ACB (Association des Champagnes Biologiques)  logo ACB admin_non vecto_renforcé_75.jpg