Champagne Barrat-Masson was born in 2010 : the starting point of a life project shared by Aurélie, oenologist, and Loïc, winemaker. Two vine and wine enthusiasts who want to express themselves through an organic champagne with character ! Convinced of the richness of Nature, they chose to farm the vines organically to respect their terroir and allow the wines to reveal their full personality.
Faithful to their heritage, Aurélie and Loïc rehabilitated the old buildings of the family farmhouse to install a traditional Coquard press, a vat room, a barrel cellar and a cellar. A second press will come a few years later and the cellar will be enlarged… Barrat-Masson champagnes are thus exclusively produced when Nature allows the expected quality to be achieved.

The Barrat-Masson Champagne terroir extends over seven hectares managed in organic farming, from Villenauxe-la-Grande to Bethon, with 90% Chardonnay and 10% Pinot Noir. In 2005, Loïc took over the family farm in Bethon on which weedkillers quickly gave way to the plow, sustainable, precision viticulture will begin the conversion to “organic” viticulture in 2009, supported by Aurélie who advocates viticulture that respects the nature.
Loïc is a winegrower who adapts his tools to his needs in order to better respect the soil and to be more efficient in protecting the vines. He practices viticulture with the precision and rigor that “organic” requires to harvest quality grapes. He constantly watches over the vines throughout the wine growing season in order to be able to react to the slightest need of the plant.

Aurélie and Loic are patient to reach optimum maturity of the grapes. Two traditional Coquard presses of 2000 and 4000 kilos are used to gently press the year’s harvest. The juices, resulting from precise fractionation during pressing, are vinified both in stainless steel vats, in oak barrels and in demi-muid. These detailed images of each plot will allow us to produce precision vintages full of character.
Aurélie is as least interventionist as possible and lets the wines open up with the rhythm of nature. They thus remain for a few months on fine lees after the first alcoholic fermentation then for a few years on slats in the cellar after bottling until each vintage is ready to be tasted. Disgorging is done “on the fly” without adding liquor in order to let the wines express themselves as they are. Loïc’s diligence in the vineyard and the accompaniment of Aurélie’s wines allow Barrat-Masson Champagne to achieve remarkable taste quality, with great naturalness.