Bertrand Brigandat made his first vintage of Champagne from his family’s vines in the Côte de Bars in 1993; before, the family had sold their production to large houses, mostly Laurent Perrier. Since taking over as winemaker, Bertrand has converted all vineyard work to organic with biodynamic and homeopathic practices. He farms 8.22 hectares of vines mostly in the villages of Channes and Buxeuil, with a few small parcels of Pinot Noir in Ricey. In the cellar, he uses natural yeasts for the first fermentation which occurs mostly in enamel-lined steel tanks; half the Chardonnay is fermented in neutral barrels. The wines spend 8-10 weeks on fine lees before racking and bottling for secondary fermentation. The wines are aged sur latte for a minimum of three years and as many as seven depending on the cuvée and character of the base wines. To increase transparency and character, Bertrand has reduced the use of sulfur at all stages of winemaking.

The Champagne Pierre Brigandat Brut Nature is made from 100% Pinot Noir from the villages of Les Riceys, Channes and Buxeuil, fermented and stored in enameled steel tanks with three years aging sur latte. Racy and tightly wound with supreme mineral expression and lovely crunchy fruit flavors to balance the chalky minerality. Vibrant, refreshing finish with good length and lift.