Charlot Père et Fils is a small family-run Maison located in Chantillon sur Marne, in the Vallée de la Marne. In 2009, young Pierre, taking over from his eighty-eight-year-old grandmother Solange, took over the management of the 4.5 hectares of vineyards, bringing with him a new agricultural approach. It was Pierre Masson, one of the fathers of French biodynamics, who influenced Pierre, who soon became one of the most avant-garde and interesting producers in the entire region. The vineyards, all facing south, are populated by 30-year-old plants, 85% of which are Pinot Meunier, 10% Chardonnay and the remaining 5% Pinot Noir. Even in the cellar, Pierre has an innovative approach compared to the standards of Champagne. The fermentations, completely spontaneous, begin in stainless steel tanks, and then continue in used barriques. The vins clairs age on their fine lees until the summer following the harvest, when the second fermentation takes place through the use of neutral yeasts and both organic sugars. All Pierre Charlot Champagnes contain less than 30 mg/l of sulfur dioxide and the cuvées rest sur lies for at least 3 years, while the vintages can reach up to 8.

Charlot Père et Fils is a small family-run Maison located in Chantillon sur Marne, in the Vallée de la Marne. In 2009, young Pierre, taking over from his eighty-eight-year-old grandmother Solange, took over the management of the 4.5 hectares of vineyards, bringing with him a new agricultural approach. It was Pierre Masson, one of the fathers of French biodynamics, who influenced Pierre, who soon became one of the most avant-garde and interesting producers in the entire region. The vineyards, all facing south, are populated by 30-year-old plants, 85% of which are Pinot Meunier, 10% Chardonnay and the remaining 5% Pinot Noir. Even in the cellar, Pierre has an innovative approach compared to the standards of Champagne. The fermentations, completely spontaneous, begin in stainless steel tanks, and then continue in used barriques. The vins clairs age on their fine lees until the summer following the harvest, when the second fermentation takes place through the use of neutral yeasts and both organic sugars. All Pierre Charlot Champagnes contain less than 30 mg/l of sulfur dioxide and the cuvées rest sur lies for at least 3 years, while the vintages can reach up to 8.