The Pascal Mazet House has been located in the heart of the Reims mountains in the village of Chigny-les-Roses since 1981.
Certified organic since 2009, this family house is distinguished by the care taken in the aging of its wines. It combines vinification in oak barrels with a minimum aging of 5 years for each of the cuvées.
The result is simply splendid organic champagnes!
The history of Pascal Mazet champagne begins like many other champagne houses with a marriage. In 1978, Catherine, the daughter of a winegrower, married Pascal Mazet, the son of a farmer. Together they took over the 2 hectare vineyard in 1981 and the farmer's son became a winegrower.
It is in the tranquillity of the small village of Chigny-les-Roses, located in the heart of the Reims Mountains and the current Regional Natural Park, that they developed this small estate together, following their inspirations.
In 2018, they were eventually joined by their son, Olivier, the youngest of three siblings. Today, he progressively takes over the family business and meets the daily challenge of making a natural champagne.
Catherine and Pascal are working on their vines every day and are gradually becoming more aware of their needs, which are sometimes far removed from the production quotas that reign supreme in the Champagne region. Finally, in 2009, they decided to take the plunge and launch their family business in organic viticulture.
Thanks to a training in organic viticulture techniques, Pascal Mazet champagne finally completed the conversion of all its Premier and Grand Cru vines after 3 years of a natural soil "cleansing" process.
The wines of Pascal Mazet champagne are matured on a clay-limestone terroir and have an authentic natural character that is cultivated and enhanced during the cellar work.
All Pascal Mazet champagnes are matured in aged oak barrels, enhancing the wine without masking its aromas as could be the case with young barrels that are still too woody. Pascal Mazet champagne also stands out in terms of its ageing process, which requires a minimum of 5 years in the cellar.