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Simart Moreau Champagne
Founded in 1974 by Pascal Simart, the Simart-Moreau House now covers 4.7 hectares spread over the Marne Valley, the Reims Mountain and the Côte des Blancs. Pascal Simart started selling Simart-Moreau champagnes in 1977 with his wife.
Coming from three generations of winegrowers, the couple, originally from Chouilly, are now gradually handing over their business to the 4th generation, represented by Jean-Philippe.
The Simart Moreau Champagne
Located in the middle of the Côte des Blancs, the Chouilly and Cramant vines give birth to exceptional champagnes renowned for their finesse. Exclusively planted in Chardonnay, the vines of this terroir are classified “Grand Cru”, the highest appellation in the AOC classification. It is on these exceptional lands that the Chardonnay grapes are grown, matured and assembled into the prestigious Crayères Simart-Moreau cuvee.
The Grand Cru Terroir of Aÿ and Avenay-Val-d'Or is the kingdom of Pinot Noir. Located at the crossroads of the Reims mountains and the Marne Valley, this terroir produces powerful wines that will enhance the taste of the raw and extra raw vintages produced by the Simart-Moreau family. .
Simart Moreau's elaboration secrets
If good grapes help to make good wine, the secret of exceptional champagnes lies above all in the methods used to make it. In keeping with traditions, and to ensure the quality of its champagnes, the Simart-Moreau House uses the same traditional press it used when it was founded.
In order to give the champagne time to develop, all Simart Moreau champagnes are aged for at least 36 months in the house's chalk cellars.
The unique know-how of the Simart-Moreau Champagne House was recognized by the Gault&Millau 2015 guide. They also obtained the gold medal at the Paris Agricultural Competition in 2015 for its Crayères Cuvee.