The history of Champagne Denis FRÉZIER has been enriched since 1823 thanks to the 7 generations of successive winemakers.
Each generation sold their entire harvest to Champagne merchants, but in 1935 Alfred FRÉZIER began the vinification and marketing of a portion of his crop that he sold under his name.
In 1975, his son Denis took over and enlarged the vineyard in the best terroirs of Champagne.
Sébastien FRÉZIER, Denis’s son, took over the family house in 2003. In 2012, he decided to develop his Champagnes using the richness of his different terroirs and vinifying his own wine.
The family farm expanded in 2014 with a pressing center and a stainless steel thermoregulated vat room.
The greener evolution
Champagne Denis FREZIER has, since 2016, 2 ecological certifications: “Viticulture Durable en Champagne” (Sustainable wine growing in Champagne) and “Haute Valeur Environnementale” (High Environmental Value).
The development of biodiversity in the vineyard plots and its contours, the total stopping of weedkillers for permanent grassing of the vines and the reduction of inputs into the cultivation of the vine are the spearheads of this more ecological development.
The work of the vines is done with the greatest respect for the terroir and the environment.
In 2020, ecological orientation is accelerating by starting a conversion to organic viticulture.
From terroir to Champagne bubbles
The work done in the vineyards, in winemaking and during blending, aims to reveal the typicities of our terroirs and our know-how. Maturation in cellars for long months will refine the wines and bring them all the sensory nuances that are at the origin of the quality of our Champagnes.
Each parcel is worked according to these specificities and a special attention is paid to the maturity and quality of the grapes picked.
From the moment of pressing, we strive to preserve the quality and to limit the inputs and interventions during the winemaking process.
After bottling, bottles are aging 2 to 8 years depending on the cuvée before being disgorged. A second rest of 3 months minimum takes place before being put on sale.
We are independent winegrower and winemaker and adhering to the" Independent Winegrowers of Champagne".
The charter of this group is to respect its terroir, to work its vines, to harvest its grapes, to vinify and age its wine, to bottle in its production cellar, to market its products, to improve in the respect of the tradition, to welcome, to advise the tasting and to take pleasure in presenting the fruit of its work and its culture.