Some call him the
Selosse of the Aube. Charles Dufour, born in 1982, produces Champagne in Landreville that has long enjoyed cult status among connoisseurs – and is practically impossible to obtain. When he took over the six hectares of his father Robert in 2006, he immediately switched to
organic viticulture. In parallel, he vinifies the grapes from his mother
Françoise Martinot.
His project
Bulles de Comptoir is more than wine: for each vintage, a different artist designs the label. The Champagnes are made with wild yeasts, without filtration, with minimal sulphur – inspired by
Vouette & Sorbée, kindred in spirit with
Olivier Horiot. 75 per cent
Pinot Noir, the rest Chardonnay and Pinot Blanc – crafted, uncompromising, limited.
