The Champagne house Moutard Pere et Fils has been making wine for several generations, producing a range of Champagnes both from their own grapes and from grapes purchased from their vine-growing friends. The Côte des Bar soil, made up of clay and limestone, gives the traditional Champagne varieties – Pinot Noir and Chardonnay – those very special rich, fruity aromas which are so appreciated by connoisseurs. As is customary they blend wines kept from several years to enable them to offer a range of Champagnes of reliable quality. Their production is cellar-aged for at least three years or between ten and fifteen years for vintage wines.
Population records show the presence of the family in Buxeuil as early as 1642.
Very old cellar records also tell of their activities as winemakers and form the basis of their centuries-old family tradition.
At the close of the XIXth century, Hyacinthe Diligent was experimenting with techniques for distilling the Champagne marc which made the company famous.
Scrupulously set down in writing, these recipes are still the foundation stone of their wines.
The latest innovation is the ‘6 Cépages’ made from the six permitted grape varieties in Champagne: the well known Chardonnay, Pinot Noir and Pinot Meunier, with the addition of Pinot Blanc, Arbane and Petit Meslier.