Rémi Leroy grew up in the Côte des Bar and trained in Bordeaux before taking the reins at his family’s nine-hectare estate. Historically, the family had always sold their grapes out to other producers, but Rémi now vinifies around a third of them under his own label. His vines are 70% Pinot Noir, 20% Chardonnay and the balance Pinot Meunier, and he’s creeping towards a low intervention approach, with natural yeast fermentation and very gentle grape handling, allowing him to reduce the amount of SO2 needed. Grapes are picked at peak ripeness, meaning he also doesn’t need to add much dosage, and the result is beautifully balanced champagnes with a shedload of ageing potential.