Champagne Barrat-Masson is the project of Aurelie Barrat and Loic Masson, a wife and husband team who farm seven-teen acres of Chardonnay and Pinot Noir in on the slopes of the Cote de Sezanne region.
In 2005, Loic took over the family farm in Bethon, and promptly began to replace conventional herbicides with organic treatments and vineyard practices. Supported by Aurelie, a trained oeonologist, Loic had fully committed his vineyards to organic winegrowing by 2009. Presently, the wines of Barrat-Masson are certified organic by Ecocert. More recently they renovated several buildings on the family farm, and installed a wine press (Coquard), vat room and cellars for aging their wines.
At Barrat-Masson, the quality of the grapes is paramount, and for this reason Loic's work and attention to detail in the vineyard is paramount. With healthy grapes harvested at optimum ripeness, Aurelie then takes over; expert winemaking conducted in a manner to be as minimally intrusive as possible. Each parcel is vinified separately in either stainless steel tank or barrel (demi-muid), and special attention is paid towards working with the Coeur de Cuvee, or the first press of the juice from the incoming harvest. This enables Aurelie to have a detailed vision of each the domaine's parcels in order to perform precise blends that will ensure wines of character over time.
In 2005, Loic took over the family farm in Bethon, and promptly began to replace conventional herbicides with organic treatments and vineyard practices. Supported by Aurelie, a trained oeonologist, Loic had fully committed his vineyards to organic winegrowing by 2009. Presently, the wines of Barrat-Masson are certified organic by Ecocert. More recently they renovated several buildings on the family farm, and installed a wine press (Coquard), vat room and cellars for aging their wines.
At Barrat-Masson, the quality of the grapes is paramount, and for this reason Loic's work and attention to detail in the vineyard is paramount. With healthy grapes harvested at optimum ripeness, Aurelie then takes over; expert winemaking conducted in a manner to be as minimally intrusive as possible. Each parcel is vinified separately in either stainless steel tank or barrel (demi-muid), and special attention is paid towards working with the Coeur de Cuvee, or the first press of the juice from the incoming harvest. This enables Aurelie to have a detailed vision of each the domaine's parcels in order to perform precise blends that will ensure wines of character over time.
