André Beaufort, owner of 6.5 hectares of vineyards divided between the Grand Crus of Polisy in Aube and Ambonnay and a splendid cellar located in Ambonnay, stands out among all the Champagne producers for his rigorously biodynamic management and for his personal and original cultivation and production methods, the result of tireless experimentation. It all began in 1969, when André, after an allergic reaction to the synthetic products used in viticulture, started a production based on organic farming. The conversion to organic farming soon resulted in an experimental management based on homeopathy and aromatherapy: use of essential oils, dilutions of plants and mixtures created specifically to minimize the use of copper and sulfur (expected in organic management). Today the land does not require treatments other than the furrows of the hoe and the nourishment of a vegetal compound produced in the cellar, enriched with meat, bones and blood meal. Given the refusal of herbicides, chemicals, copper and sulphur, Andrè's commitment is entirely aimed at achieving and maintaining the right amount of humus necessary to nourish the vines: this work is very complicated in difficult climatic years, which can put the health of the plant to the test.

The work in the Beaufort cellar is the coherent continuation of this philosophy based entirely on artisanal and natural methods, on the rejection of synthetic products and on the scarcity of invasive human interventions.

André Beaufort, owner of 6.5 hectares of vineyards divided between the Grand Crus of Polisy in Aube and Ambonnay and a splendid cellar located in Ambonnay, stands out among all the Champagne producers for his rigorously biodynamic management and for his personal and original cultivation and production methods, the result of tireless experimentation. It all began in 1969, when André, after an allergic reaction to the synthetic products used in viticulture, started a production based on organic farming. The conversion to organic farming soon resulted in an experimental management based on homeopathy and aromatherapy: use of essential oils, dilutions of plants and mixtures created specifically to minimize the use of copper and sulfur (expected in organic management). Today the land does not require treatments other than the furrows of the hoe and the nourishment of a vegetal compound produced in the cellar, enriched with meat, bones and blood meal. Given the refusal of herbicides, chemicals, copper and sulphur, Andrè's commitment is entirely aimed at achieving and maintaining the right amount of humus necessary to nourish the vines: this work is very complicated in difficult climatic years, which can put the health of the plant to the test.

The work in the Beaufort cellar is the coherent continuation of this philosophy based entirely on artisanal and natural methods, on the rejection of synthetic products and on the scarcity of invasive human interventions.