champagne Thiébault Eugène
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Minimum order €100
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- Since 2020
André Lemaire
André Lemaire, my maternal great-grandfather, became the owner of the Montgenost vineyards that I cultivate today. Without him, this wine heritage would not exist and I would not be able to work this vineyard which has the unique character of my champagne.
Eugène Thiébault
Eugène Thiébault, my paternal great-grandfather, is the first winemaker of the Thiébault family. He spent his entire career as a vineyard worker and then head winemaker at Veuve Clicquot. He learned to cultivate vines and it is thanks to him that the Thiébault family gained skills in the cultivation of grapes based on Champagne know-how.
Jean Claude Thiébault
Jean Claude Thiébault, my paternal grandfather, was the first to understand the terroir of Montgenost. He was able to preserve the family heritage and passed on many values to his son: passion, patience, high standards, and the ambition to make the family business prosper.
Hubert Thiébault
Hubert Thiébault, my father, was the first in our family's history to produce his own champagne in 1982. He built his pressing center and the cellars to store and age his vintages.
Mehdy Thiébault
My challenge is to produce a champagne that meets my expectations while keeping the know-how that my ancestors have left me. The 21st century is affected by global warming, so I need to find solutions so that the wine I produce retains its typicality and stability over time, despite the weather hazards we experience.
Champagne Eugène Thiébault is the fruit of know-how passed down from father to son. I belong to the 4th generation of winegrowers at the Thiébault family. It was in 2020 that my father, Hubert, handed over the Thiébault vineyard to me. My challenge is to produce a champagne that meets my expectations while retaining the know-how that my ancestors have passed on to me. The 21st century is affected by global warming, so I need to find solutions so that the wine I produce retains its typicality and stability over time, despite the weather hazards we experience.
I must therefore respect the Paris agreements throughout the process of creating my champagne. Therefore, I am careful to reduce greenhouse gas emissions by 5%/year as much as possible. This choice is not easy to make but it allows the sustainability of my business and that of my champagne. This is why all the labels are made of paper and the boxes are not painted.
André Lemaire, my maternal great-grandfather, became the owner of the Montgenost vineyards that I cultivate today. Without him, this wine heritage would not exist and I would not be able to work this vineyard which has the unique character of my champagne.
Eugène Thiébault
Eugène Thiébault, my paternal great-grandfather, is the first winemaker of the Thiébault family. He spent his entire career as a vineyard worker and then head winemaker at Veuve Clicquot. He learned to cultivate vines and it is thanks to him that the Thiébault family gained skills in the cultivation of grapes based on Champagne know-how.
Jean Claude Thiébault
Jean Claude Thiébault, my paternal grandfather, was the first to understand the terroir of Montgenost. He was able to preserve the family heritage and passed on many values to his son: passion, patience, high standards, and the ambition to make the family business prosper.
Hubert Thiébault
Hubert Thiébault, my father, was the first in our family's history to produce his own champagne in 1982. He built his pressing center and the cellars to store and age his vintages.
Mehdy Thiébault
My challenge is to produce a champagne that meets my expectations while keeping the know-how that my ancestors have left me. The 21st century is affected by global warming, so I need to find solutions so that the wine I produce retains its typicality and stability over time, despite the weather hazards we experience.
Champagne Eugène Thiébault is the fruit of know-how passed down from father to son. I belong to the 4th generation of winegrowers at the Thiébault family. It was in 2020 that my father, Hubert, handed over the Thiébault vineyard to me. My challenge is to produce a champagne that meets my expectations while retaining the know-how that my ancestors have passed on to me. The 21st century is affected by global warming, so I need to find solutions so that the wine I produce retains its typicality and stability over time, despite the weather hazards we experience.
I must therefore respect the Paris agreements throughout the process of creating my champagne. Therefore, I am careful to reduce greenhouse gas emissions by 5%/year as much as possible. This choice is not easy to make but it allows the sustainability of my business and that of my champagne. This is why all the labels are made of paper and the boxes are not painted.
