Thibaud Brocard’s vision: “My way of working the vine and the wine is simple, I favor vintages with a long time on lath to obtain these roasted and brioche aromas that I like so much, with a single grape variety, coming from the same hillside.

I have a real passion for blanc de noirs, although I also produce blanc de blancs. Pinot noir, with its complexity, is a grape variety that intrigues me enormously.

Today, I consider myself a winegrower responsible for his terroir. In the vineyard, I apply ultra-reasoned management for each input.

In my eyes, understanding and taking care of my vineyard is a large part of my job as a winemaker.”

The production of Brocard Pierre Champagnes is a blend of new and old methods intended to create gastronomic wines, reflecting the House and the terroir of the Côte des Bar.

Its Kimmeridgian clay-limestone subsoil brings longevity and character to our Pinot Noir, as well as minerality and liveliness to our Pinot Blanc and our Chardonnay.

For Thibaud, shaping a wine means supporting the necessary stages of winemaking and not hammering the wine with products that erase the expression of such a generous terroir.

“We have a traditional Coquard Vertical press that provides a gentle and uniform press to avoid too much color extraction. We vinify all of our wines under stainless steel to best respect the reflection of our terroirs. We work under nitrogen to limit the addition of sulfur to a minimum in our wines and thus offer you free and gourmet wines.”