Charles Dufour farms just 6 hectares organically, and while Champagne as a region requires certain interventions to legally be Champagne, Charles takes the most natural route possible. His focus isn’t on dogma but on intent — organic grapes, wild-yeast ferments, and only a whisper of SO₂ (never more than 35mg/L). Where Champagne demands the addition of sugar and yeast for the second fermentation, Charles keeps it true to his philosophy, using his own organic grape serum and a base of indigenous yeasts.

The result is Champagne with a natural-wine soul: classic in frame but brimming with energy. Expect ripe apple, crisp pear, tart strawberry, and layers of cream, brioche, and just-out-of-the-oven croissant. A bottle that balances precision with a rebellious kick.