Blanc de Meunier Brut Nature

In 2019, chef de caves Fabian Daviaux — great-grandson of a founding member of the Chavost cooperative — persuaded over 70 multi-generational grower families to abandon sulphite additions, dosage, and conventional inputs entirely, converting 22 plots across 5–5.5 hectares to certified organic viticulture.

The Blanc de Meunier is the purest expression of that conviction: 100% Pinot Meunier, a grape the grandes maisons routinely blend away or dismiss as a blending workhorse rather than a solo voice.

The vines — 35 to 60 years old — grow in Chavot-Courcourt's dual-soil mosaic of clay-limestone and chalky-limestone, sitting at the geographic junction of the Côte des Blancs and the Vallée de la Marne. That clay fraction retains moisture through dry summers and moderates ripening, giving Meunier the textural generosity it needs to carry a wine alone without dosage to fill structural gaps.

Only first-press cuvée juice enters the vat; taille is excluded entirely. Spontaneous alcoholic fermentation at 17°C and spontaneous malolactic fermentation at 20°C proceed with indigenous yeasts and bacteria — no enzymes, no chaptalization, no acidification, no added sulphites at any stage (naturally occurring SO₂ measured at 6–18 mg/L).

Second fermentation proceeds in bottle without liqueur de tirage sugar addition, and the wine rests minimum ~20 months on lees before disgorgement. Bottled unfiltered and unfined, zero dosage.

What no peer cooperative does: Chavost produces a single-varietal Meunier Brut Nature at zero sulphites within a co-op structure — a combination that does not otherwise exist in commercial Champagne at this scale. Technically single-vintage in character,

though unlabeled as such under AOC rules due to short tirage timelines; the 2020 disgorgement batches show a compact acidic frame with citrus and stone fruit that rewards additional bottle time.