Two families, winegrowers since the 1900s, with different paths, the Girard estate, harvester-cooperator in Mesnil sur Oger, the Bonnet estate, harvester-manipulator in Oger, producing around 140,000 bottles in the 1980s, under the name of Champagne F. Bonnet Père et fils.

Unfortunately, the brand died out in 1988 and the vines were rented out.
The path of the Girard estate will cross that of the Bonnet estate thanks to the union of the next generation: Philippe Girard & Dominique Bonnet.

A few years after the end of the lease, Paul Girard, the son of Philippe & Dominique, halfway between the Girard family and the Bonnet family, decided to merge the two vineyards in order to embark on the adventure of creating a harvester-manipulator brand, in honor of its origins. Girard-Bonnet champagne was born.

VINEYARD

The GIRARD-BONNET vineyard is made up of 12 hectares, mainly located on the Côte des Blancs, more precisely on Le Mesnil-sur-Oger and Oger, classified Grand Cru and Vertus classified Premier Cru, famous for their quality Chardonnay.

The cessation of herbicides began in the 2000s, under the direction of Philippe Girard. The estate has taken an individualized approach to its vines, each requiring specific care, depending on age, location and exposure in order to reveal their specificities.

The use of plants in their various forms, from herbal tea to essential oils, green fertilizers or eco-grazing are common practices within the estate. As diverse as they may be, all these natural approaches converge towards the same goal: the full development of the vines.

In this sense, Paul decides to start an organic & biodynamic conversion to highlight his practices. The vineyard will be certified in 2023.

WINERY

The winemaking process is only a reflection of the estate's bias, convinced that a good wine begins with healthy grape clusters. The localities are pressed separately. The juices are then clarified naturally, then put into the different containers before taking the path of natural fermentation.

The wines then continue their journeys on lees for at least 10 months of aging. They will then be drawn off without fining or filtration and placed in the cellar for the second fermentation for a duration that will vary depending on the vintage.
Paul is currently exploring several avenues depending on the plots, wooden containers of different sizes, stainless steel vats and amphorae.