Based in the Premier Cru village of Rilly-la-Montagne in the Montagne de Reims, Champagne Hubert Paulet is run by Olivier Paulet. The fourth generation of winemakers, he took over the estate in 1998 at the age of 25.

While not fully organic (the harsh, damp climate of Champagne makes organic viticulture a challenge), Paulet uses a sustainable approach to viticulture alongside some organic preparations for his 8 hectares of vines. He only uses copper and sulphur spraying when risk of disease is high and uses no insecticides or herbicides, preferring to use shallow ploughing and allowing grass to grow in between the vines in order to maintain soil health and keep yields low.

Different grape varieties are planted on the soil that most suits them: Pinot Noir on soils with higher clay content, Chardonnay on chalky soils, and Pinot Meunier on sandier soils. The grapes are hand harvested and fermented in neutral tanks and lees ageing ranges from 28 to 72 months depending on the wine. ‘Dosage’ (the final addition of sugar before bottling) varies too, but is kept low, at a maximum of 9 grams per litre. Only 2,000 cases per year.

Based in the Premier Cru village of Rilly-la-Montagne in the Montagne de Reims, Champagne Hubert Paulet is run by Olivier Paulet. The fourth generation of winemakers, he took over the estate in 1998 at the age of 25. While not fully organic (the harsh, damp climate of Champagne makes organic...