Fontette · Côte des Bar
Twelve months for a bubble
Four grower champagnes, born from our family vines.
TraditionBrutThe house blend
Fine bubbles, ripe apple and brioche, a broad and fresh palate. A champagne for every occasion.
Blend
Food pairings
RoséBrutFruity and generous
Deep pink colour, strawberry and redcurrant, a lively and generous palate. Perfect as soon as the sun is out.
Blend
Food pairings
Pur ChardonnayBrutBlanc de blancs
Citrus and white flowers, a taut palate, a fresh and clean finish.
Blend
Food pairings
Pur Pinot NoirBrutBlanc de noirs
Red fruit and mirabelle plum, a broad and structured palate. A champagne for the table.
Blend
Food pairings
Want to know more?
Our prices and delivery terms are available on request.
Blends and dosage are shown provisionally.
The estate
In Fontette, in the heart of the Côte des Bar, the Jurvilliers Doussot vines have been handed down from one generation to the next.
After first careers far from the rows, Pauline and Thibaut chose to come back. Today they tend the family vines and make champagnes under their own name.
Pauline & Thibaut
Pruning, tying, trellising. Every vine is looked after all year round, and the harvest is picked by hand.
Fermentation in tanks, blending, then bottling. Each cuvée takes shape in our own winery.
The bottles then rest on their lees, away from the light, until they are ready.
Through the seasons
From winter pruning to blending, here is what keeps us busy month after month.
In the vineyard · JanuaryRight now
Every vine is pruned by hand, whatever the weather.
In the vineyard · FebruaryRight now
Pruning carries on until the end of winter.
In the vineyard · MarchRight now
The canes are tied to the wires before the vine wakes up.
In the vineyard · AprilRight now
The buds open. We keep a close eye on frost.
In the vineyard · MayRight now
Surplus shoots are removed so the vine keeps its strength.
In the vineyard · JuneRight now
The vine flowers. Count about a hundred days until harvest.
In the vineyard · JulyRight now
The shoots are lifted between the wires to let the sun in.
In the vineyard · AugustRight now
The grapes change colour. Harvest often starts before the month is out.
Harvest · SeptemberRight now
Hand picking, then straight to the press.
In the cellar · OctoberRight now
In the tanks, the juice turns into wine.
In the cellar · NovemberRight now
The wines rest and settle in the tanks.
In the cellar · DecemberRight now
We taste the base wines and compose each cuvée.
In winter
We taste the base wines, then compose each cuvée.
In spring
Bottling starts the second fermentation that makes the bubbles.
15 months minimum
The bottles wait, lying flat, away from the light.
Before shipping
Riddling, disgorgement, dosage, then labelling.
In pictures
News
Our four cuvées, life at the estate through the seasons and our contact details are now online.
Read moreOur new labels give each cuvée its own shade, under the same black foil.
Read moreThe vineyard, the cellar and behind the scenes, day by day, on Instagram.
Follow usContact
Tastings and sales at the estate, by appointment. Give us a call or leave us a message, we will be glad to answer.
18 rue Pasteur10360 FontetteGet directionsFollow the estate
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