History
    •    Hélène Charbaut is the daughter of Xavier Charbaut and granddaughter of Guy Charbaut, a family house of Champagne growers.
    •    After business school in Dijon (double degree in wines and spirits, thesis on biodynamic wines), she worked in sales at Leclerc Briant, then took a vine-growing and winemaking diploma as an apprentice at Pehu Simonet, where she learned to make wine.
    •    In 2020 she returned to the family estate and set up her own house, keeping the Charbaut name.
    •    Rapid growth: about 3,000 bottles in 2020, about 25,000 in 2024.

The estate in figures
    •    About 2.7 ha of vines.
    •    Premier Cru plots in Bisseuil from the start, then in Mareuil-sur-Aÿ and Avenay-Val-d’Or from 2021.
    •    The wines age in the family cellars in Mareuil-sur-Aÿ: 1.5 km of early 19th-century galleries, once the cellars of the Château de Mareuil, next door to Philipponnat’s.

The wines
    •    La Charbauterie (1er Cru, Extra Brut): a blend of the three varieties.
    •    Les Pinailleuses (1er Cru, Extra Brut): Pinot Noir.
    •    La Crayère (1er Cru, Extra Brut): a tribute to the first village where she took over vines.
    •    La Meunière (1er Cru, Brut Nature): Meunier from a chalky plot her grandfather nicknamed that way.
    •    La Pirouette (1er Cru, Brut Nature): Pinot Noir from the oldest vines in Bisseuil.
    •    The labels, hand screen-printed with an artist, code the varieties by shape: yellow triangles (Chardonnay), purple squares (Pinot Noir), blue circles (Meunier).

The signature
    •    Grower Champagnes by plot and by variety, with little or no dosage (Extra Brut and Brut Nature).
    •    A vinous, precise style shaped by barrel ageing and the chalk of the Vallée de la Marne.

In the vineyard
    •    Mostly Pinot Noir, with Chardonnay and Meunier.
    •    Sustainable farming, organic in years with low disease pressure; work follows the lunar calendar, with eco-grazing.
    •    Cover-crop trials since 2024, braided vines and high-trained vines since 2025.

In the cellar
    •    Direct pressing, cold settling, spontaneous alcoholic and malolactic fermentations.
    •    No fining or filtration, minimal sulphur.
    •    Aged mostly in oak barrels, largely old Burgundy barrels, with a few foudres and new 228-litre pièces; one cooper per variety.
    •    Base wines aged at least 9 months on lees without stirring, then aged on lees in bottle; about 3 years of ageing in all.
    •    A perpetual reserve in foudre since 2021 (five Bisseuil plots, three varieties).