Located on the mountain of Reims, on the terroir of Trépail, the David Léclapart estate has 3 hectares of vines planted with 70% Chardonnay in the heights of the montage of reims and the rest in, vinified in red coteau Champenois or in Champagne blanc de noir. Pioneer of the bio in Champagne and in France, his wines are made from grapes cultivated in biodynamic agriculturesince 1998 and certified AB since 2001. Biodynamics is for him the only agricultural method that, with the help of the farmer, links the forces of heaven and earth. It is practised on the estate with precision and rigour so that his grapes are full of these forces. The vinification is carried out without enzyme, without fining, without filtration and without cold storage. We use indigenous yeasts for alcoholic fermentation and oenological yeasts for fermentation. The wine is aged on lees for 11 to 12 months, in barrels of several wines and bottled after one year of ageing.