Vincent Couche represents the third generation of a family of winemakers in the Champagne region, in Buxeuil, in the heart of the Côte de Bars. The traditional, non-interventionist and rigorously biodynamic approach allows Vincent to produce Champagnes that, rather than remaining faithful to a standardized taste every year, best express all the particularities of the terroir. Vincent Couche cultivates 10 hectares planted with Pinot Noir in Buxeuil and another 3 hectares of Chardonnay in the village of Montgueux, characterized by a soil rich in chalk. The slightly higher temperatures than in other areas of Champagne and the humidity due to the presence of the Seine guarantee the full ripening of the grapes and the development of greater aromatic complexity. The conversion of the vineyards to biodynamic agriculture, begun in 2008, was the culmination of a search for balance and excellence and was born from the love that this small vigneron dedicates to his vineyard: “When I am with her, my heart rejoices. She speaks to me. And I rejoice in this silent and passionate conversation”. In the cellar as in the vineyard, Vincent prefers to intervene as little as possible: fermentations take place in tanks or barriques, without adding sulphites. Vincent Couche Champagnes are born in the vineyard, as Vincent explains in a very evocative way: “In the intimacy of the cellar, it expresses its best aromas and dresses up for the big day. With a sigh of satisfaction, it expires and is reborn shortly after, on a new day, more seductive than ever”. All that remains is to experience the secrets of this seduction, the wonder of these Champagnes.

Vincent Couche represents the third generation of a family of winemakers in the Champagne region, in Buxeuil, in the heart of the Côte de Bars. The traditional, non-interventionist and rigorously biodynamic approach allows Vincent to produce Champagnes that, rather than remaining faithful to a standardized taste every year, best express all the particularities of the terroir. Vincent Couche cultivates 10 hectares planted with Pinot Noir in Buxeuil and another 3 hectares of Chardonnay in the village of Montgueux, characterized by a soil rich in chalk. The slightly higher temperatures than in other areas of Champagne and the humidity due to the presence of the Seine guarantee the full ripening of the grapes and the development of greater aromatic complexity. The conversion of the vineyards to biodynamic agriculture, begun in 2008, was the culmination of a search for balance and excellence and was born from the love that this small vigneron dedicates to his vineyard: “When I am with her, my heart rejoices. She speaks to me. And I rejoice in this silent and passionate conversation”. In the cellar as in the vineyard, Vincent prefers to intervene as little as possible: fermentations take place in tanks or barriques, without adding sulphites. Vincent Couche Champagnes are born in the vineyard, as Vincent explains in a very evocative way: “In the intimacy of the cellar, it expresses its best aromas and dresses up for the big day. With a sigh of satisfaction, it expires and is reborn shortly after, on a new day, more seductive than ever”. All that remains is to experience the secrets of this seduction, the wonder of these Champagnes.