CHAMPAGNE MAKING
RICHARD BAVION
In collaboration with one of the most prestigious and largest Champagne Houses, located on the legendary Avenue de Champagne in Épernay, Richard Bavion Champagne embodies the elegance and craftsmanship of sparkling wines. All cuvées are made from grapes sourced exclusively from the finest terroirs of Champagne, where Chardonnay, Pinot Noir, and Meunier develop their purest expression. Every grape contributes to the harmony, finesse, and distinct character that define Richard Bavion Champagne.
Our champagnes draw their elegance and character from the finest terroirs of Champagne. The grapes are sourced from the Grand- and Premier Crus of the Côte des Blancs, including Avize and Le Mesnil-sur-Oger, renowned for their chalky soils and exceptional Chardonnay. The Pinot Noir comes from the Grand- and Premier Crus of the Montagne de Reims, while Meunier is harvested from the top vineyards of the Vallée de la Marne.
Each plot contributes its own subtle nuances and aromatic richness, forming the foundation of the refined and balanced style that defines Richard Bavion Champagne.
VINEYARDS
During vinification in the champagne making process, the most natural methods are chosen to preserve purity and aromatic integrity. Each plot and cru is vinified separately in small vats, creating a precise and diverse palette of aromas for the future blends. Malolactic fermentation gently softens the wines, adding depth and subtle notes of biscuit and brioche.
Alongside temperature-controlled stainless-steel vats, a selection of large oak casks is used to mature part of the wines. This slow ageing in wood enhances roundness and complexity, and small proportions of these oak-aged wines are later incorporated into reserve wines and final blends, enriching the harmony and depth of each cuvée.
Vinification is also a moment for exploration - refining techniques while maintaining the highest standards of quality. This artisanal approach, rooted in respect for the character of every cru and plot, gives rise to Champagnes of remarkable precision, authenticity, and elegance.
VINIFICATION - CHAMPAGNE MAKING
Blending tastings are among the most essential moments in the winemaking process. Each year, from winter into early spring, the cellar masters gathers to taste and evaluate every wine of the current harvest. These sessions are also the time to revisit the reserve wines from previous years - patiently conserved for their ability to bring depth, maturity, and continuity to the non-vintage blends.
The final composition of each cuvée is decided after countless tastings and discussions. Each varietal, cru, and vintage reveals its own personality, and through the patient pursuit of harmony, these individual expressions come together to form a balanced, elegant whole.
BLENDING
Time is the silent architect of greatness. Deep in the cool, calm cellars beneath Épernay, our champagnes rest patiently, evolving slowly in contact with their lees. This maturation process imparts finesse, complexity, and the distinctive elegance of an exceptional champagne.
Each cuvée is aged for a minimum of three years - often much longer - until it reaches its moment of perfect expression. Only when the wine displays the desired depth, texture, and aromatic richness do we allow it to leave the cellar.
Because true luxury is time.
AGEING - THE GIFT OF TIME
The drinking temperature is crucial for the perfect enjoyment of Richard Bavion Champagne. A serving temperature of between 6 and 9 degrees Celsius is recommended for the premium cuvées. At these temperatures, the aromas come into their own in the best possible way. The Prestige and Vintage champagnes with a more mature complexity develop their full body at around 12 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.