Champy is a small family business. The purpose of the house is not to expand significantly, but to continue to be a "dealer shop" and élaborerdes wines so artisanaleexprimant the nuances of different soils, with constant and qualitative production.
- Meeting / Conference Facilities:
- Wedding Facilities:
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- Dog Friendly:
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- Wine Tasting:
- Art or Architecture:
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- Lodging / Bed & Breakfast:
winemaker since 1999 and CEO since 2014
Champy is almost twenty-five hectares of vines on the Côte de Beaune, certified organic since 2010 and since harvest 2014 harvest from the vineyards of Clos de la Chapelle. The house produces about 500,000 bottles a year. With Laleure-Piot area is also a major producer of the appellation Pernand-Vergelesses.
Dimitri Bazas -œnologue the house since 1999 - is the General Manager, working closely with Pierre Beuchet, historical buyer and major shareholder since 2012.
president and owner since 1990
vineyard manager since 1998
cellar master since 1983
administrative and financial officer since 2012
Practices & Techniques
Champy's commitment to the environment means that all treatments in the vineyards of the area correspond to those used in pest management, organic and biodynamic farming. The work of the vine are based from the cycles of the moon, no pesticides or herbicides are used. Champy is now falling into an exciting new era with its vineyards now under organic certification.
vinification techniques are non-interventionists to maximize what nature has provided, and adapted to the vintage in question. The harvest is 100% harvested and sorted by hand. The winemaking process differs depending on the grape variety:
Chardonnay : after a light pressing, the juice is clarified and then put either in stainless steel (for some parcels of White Burgundy) or barrels (for Signature Chardonnay, Village, Premier Cru and Grand Cru appellations). Then the fermentation begins naturally with indigenous yeasts. In general, a stirring week is done by piece until the end of malolactic fermentation.
Pinot Black : the grapes are partially or totally stalked by the harvest. The grapes are not crushed, the berries are left in the tank to start the cold maceration for 6-7 days. Wild yeast start the fermentation. The wines are Pigés once or twice a day if necessary.
White Burgundy, and red is high or in stainless steel tanks or in barrels for 12 months. The Village, Premier Cru and Grand Cru are aged in barrels for up to 18 months. Only 20% of new barrels are used for the Burgundy and the Village, 30% for the Premier Cru and 50% for the Grand Cru. All wines underwent malolactic fermentation and are not filtered (if possible).
The wine is then bottled by gravity, according to the lunar calendar, the premises in Beaune.