Marc Hebrart, Cuvee de Reserve Brut NV

Each parcel was gently pressed and vinified separately to preserve the individual characteristics of the terroir. Fermentation took place in small temperature controlled tanks followed by malolactic fermentation. Dégorgement was carried out approximately six months prior to release.

Marc Hebrart and his wife started making Champagne in 1963, adding to the land little by little, held back by the eye-watering cost of land in the region. In 1983, their son Jean-Paul started his own small production. In 1997 the family merged together, making Jean-Paul the director of the company.

Their land now covers 15.5 hectares, over 68 plots spread across both of the Marne's River banks.

On the right bank (Cotes des Blancs), Hebrart Grand Cru terroirs of Avize, Oiry and Chouilly are producing fine, ripe and mineral Chardonnays.

On the left bank (Vallee de la Marne and Montagne de Reims) Ay, Mareuil-sur- Ay, Bisseuil and Avenay-Val-d'Or are Premier Cru terroirs producing juicy and structured Pinot Noirs. This diversity and owned supply allows Jean-Paul, to create very precise cuvees controlling the grape quality from growing to winemaking.

In the vineyard, natural methods are used rather than insecticides. In 2014 Hebrart was quoted as being among the 100 Best Wine Producers in the World by Wine & Spirits Magazine.