Maison Cazé-Thibaut is made from the history of 10 generations of dedication to the land and the profession of viticulture in the Vallée de la Marne. The young and rising star vigneron Fabien Cazé bottled his first champagne in 2013 after acquiring and working the vines of his parents. Dedicated to continuing the passion of creating precise and elegant wines of terroir, Fabien works 6 small parcels of vines in Châtillon and Vandières making up only 2.66 hectares. The parcels are worked without the use of any herbicides or insecticides. The ground is worked to support the growth of the vine and the ripeness of the grapes. From pruning to harvesting all vineyard work is done by hand and each parcel is harvested separately. Harvesting occurs when the grapes are at optimal ripeness.

After harvesting each parcel, the grapes are pressed slowly and gently and all juice is moved by gravity into steel tank. Once each parcel is pressed, the juice is transferred from tank into a combination of 228, 350, and 330 liter barrels for a long, cold and slow native yeast fermentation. Fabien has acquired an old underground cave which is very cold (and filled with bats). The cold cave allows for a long fermentation process lasting over a month. Malolactic fermentation is not forced and with the cave’s low temperatures, rarely completes. During the warmer months of the year when fruit flies are an issue for many vignerons, Fabien tell us that the bats take care of them for him. No filtration occurs and dosage levels are determined by blind taste testing before final disgorgement.

After only his second release, Fabien was admitted into the very select Terres et Vins de Champagne group, a premier champagne group which includes, among others, Bérêche and Marie Courtin.