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Image by Andrea Cairone



Our exclusive champagnes are made from the finest grapes, which we cultivate, harvest and process with the utmost care:


  • Chardonnay grapes give the wines elegance and freshness thanks to their light and fruity aromas of citrus, apple and pear.

  • Pinot Noir contributes to the complexity of the champagne, with hints of strawberry, raspberry and light spicy notes.

  • Pinot Meunier brings freshness, fruitiness and smoothness to the champagne. The grapes provide a full-bodied note.


In winter, our vines are allowed to enjoy a period of rest before we prepare the plants for a bountiful harvest in spring. Pruning, tying and trellising ensure that we bring in the best grapes in the fall, guaranteeing an exceptional cuvée. The fruit owes its strength to the ideal temperatures and the many sunny days that characterize summer in Champagne. The fact that it rains consistently all year round in Epernay, as well as the particularly chalky soils, promote the growth and full-bodied aromas of the vines. This is what makes Richard Bavion's champagne making so special.


Champagne production is a process full of precision and passion. Every bottle of Richard Bavion Champagne reflects the art and skill of this centuries-old tradition. Beyond the regulations of Champagne, we pay attention to the highest quality and optimal maturity.

For an outstanding result, we rely on tradition and experience in the production of champagne:


Harvesting and pressing - the exquisite basis


The harvest is the first and decisive step on the way to our valuable wines. The grapes are traditionally harvested by hand. We only process the best grapes. In order to preserve the individual, invigorating and unique character of a vintage, the fruit is cold-pressed. On the one hand, cold pressing ensures the wonderful color of the champagne. It also prevents bitter substances from entering the must. 

Fermentation and blending - for a special cuvée


This is followed by the first fermentation and assemblage. The assemblage is like a musical composition in which we use only the most precious base wines and combine them to create a unique melody. Only then is the champagne filled into our elegant bottles, which catch the eye with their luxurious design.


Masterful maturation for first-class taste


The fine perlage of our wines is created during the second fermentation. During this process, sugar and yeast are added to the fine mixture. 

Our wines are allowed to mature for at least three years deep in our 19th century cellars. At a constant temperature of nine to ten degrees Celsius, the high-quality taste that characterizes Richard Bavion champagne unfolds. We only disgorge the champagne when its aromas are fully developed.


Before disgorging, the bottles are gently shaken regularly to collect the lees. This shaking, a traditional method called 'remuage', helps to develop the complex nuances and clarify the champagne.


Dosage and sealing - the finishing touches


Dosage marks the final act of champagne making. The dosage gives the champagne its individual sweetness. We fill the bottles with sweetened wine with the utmost care and make up for the volume lost during fermentation. This step defines the fine balance and sweetness of our champagne. Once the dosage is complete, we carefully seal the bottles with corks to preserve their exceptional flavor.


Try our champagne and escape from everyday life. The interplay of aromas on the tongue, the nuances in the fragrance and the texture of the champagne will transport you to another world: 

  • Pouring the white to golden wine reveals its fascinating perlage, which rises elegantly in the glass as fine bubbles.  

  • As soon as the aroma of the champagne reaches your nose, its rich bouquet unfolds: the fruity notes of citrus, apple and pear of the Chardonnay, the subtle red berries of the Pinot Noir and the spicy hints and fruitiness of the Pinot Meunier. 

  • The first sip is a journey of discovery for the tongue. The fine texture, the tingling sensation and the diverse aromas combine to create a harmonious taste experience. The finish, known as the finish, leaves a delicate trace of fruity nuances or subtle spices.


The drinking temperature is crucial for the perfect enjoyment of the champagnes we produce. A serving temperature of between six and nine degrees Celsius is recommended for young wines. At these temperatures, the aromas come into their own in the best possible way. Older champagnes with a more mature complexity develop their full body at around twelve degrees. Particularly old vintages of 15 years or more should be served at 14 to 15 degrees Celsius in order to fully enjoy their exceptional nuances and characteristics.


This makes every sip an incomparable experience.


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