Timothée Stroebel, vines before bubbles

Timothée Stroebel works his family vines in Villers-Allerand in the Montagne de Reims. His time in Burgundy preceded his return to Champagne.

Taking over the family plots

After training in Beaune and working at a Burgundy estate, he returned in 2001, bringing together vines planted by his grandfather’s generation.

Cover crops between the rows

Vegetation remains among the rows. Organic farming, biodynamic practices and a substantial amount of manual work guide the vineyard. Sheep graze the plots in winter.

Making the base wines first

Grapes are pressed and the juices ferment naturally. Old wooden vessels are used for ageing, before the second fermentation and time in bottle.

Champagne and still wines

Triptyque, Héraclite and Pour Toi introduce the champagnes. Coteaux-champenois, made without a sparkling second fermentation, offer another expression of the same grower’s work.