Charles Dufour began working in the family business in the mid-2000s. Soon, the reasonable traditionalist family approach was no longer enough for him, and he turned clearly towards organic farming, starting with the elimination of herbicides. In the vineyard, only copper, sulfur, herbal teas and biodynamic preparations. The organic certification (Écocert) arrived with the 2010 harvest, the very one with which Charles launched his own production line, under the dual brand "Champagne Charles Dufour" and "Champagne Bulles de Comptoir" (the latter already used in previous years on an experimental basis). The vineyards are located in the municipalities of Landreville, Essoyes and Celles-sur-Ource. Logically, the production of Charles Dufour champagnes follows the same desire for expressive purity and integrity in winemaking. No enrichment of the musts, alcoholic fermentation with only indigenous yeasts, no filtration or clarification of the sparkling wine bases. The refinement is carried out in wood and on the fine lees, in a spirit of respect for the wine, and with the desire to facilitate its breathing. Sulfur dioxide, moreover, is banned from the disgorging phase, after which no dosage occurs. The result is wines of great character, grit and gustatory tension.

Charles Dufour began working in the family business in the mid-2000s. Soon, the reasonable traditionalist family approach was no longer enough for him, and he turned clearly towards organic farming, starting with the elimination of herbicides. In the vineyard, only copper, sulfur, herbal teas and biodynamic preparations. The organic certification (Écocert) arrived with the 2010 harvest, the very one with which Charles launched his own production line, under the dual brand "Champagne Charles Dufour" and "Champagne Bulles de Comptoir" (the latter already used in previous years on an experimental basis). The vineyards are located in the municipalities of Landreville, Essoyes and Celles-sur-Ource. Logically, the production of Charles Dufour champagnes follows the same desire for expressive purity and integrity in winemaking. No enrichment of the musts, alcoholic fermentation with only indigenous yeasts, no filtration or clarification of the sparkling wine bases. The refinement is carried out in wood and on the fine lees, in a spirit of respect for the wine, and with the desire to facilitate its breathing. Sulfur dioxide, moreover, is banned from the disgorging phase, after which no dosage occurs. The result is wines of great character, grit and gustatory tension.