At Champagne Robert Husson, each bottle tells a story of our land, our hands, and our passion for champagne.
To preserve the identity and character naturally present in our wines, we do not use filtration or fining.
Additionally, to maintain the freshness of our Pinot Noirs, we do not carry out malolactic fermentation.
« I prefer the depth and complexity of wines without malolactic fermentation. This choice requires a longer aging period in the cellar, but it allows us to produce original, less conventional wines with better aging potential.»
Xavier Husson
The cold treatment is carried out in the gentlest, most gradual, and natural way, with the drop in temperature in the cellar during winter; this is possible because we produce our wines in small volumes. Lastly, to be in control of our wines, we create our own liqueur.
Dating from 1979, our Coquard press has been the star of our family’s harvests for several generations. We hold it in particular esteem, as traditional pressing remains a key asset in adding personality to our wines.
Indeed, the Coquard press applies a gentle, even pressure on the grapes, extracting the juice without compromising the aromas and structure of the must. We have precise control over the pressing process, allowing us to adjust the pressure and duration according to the characteristics of the grapes and the vinification goals.
Our press plays a crucial role in producing high-quality must that will serve as the base for our cuvées. It contributes to the complexity and authentic expression of our champagne’s terroir.
This artisanal and iconic technique is at the heart of the traditional method, also known as the methode champenoise.
Manual riddling requires great skill and attention. The bottles are placed on specially designed wooden racks, with the necks facing down. Over several weeks, we manually rotate the bottles, gradually tilting them without disturbing the wine, ensuring the sediment moves efficiently toward the neck.
Once the sediment has gathered near the bottle neck, they are ready for the next step in the champagne-making process: disgorging.
We take pride in our wines, which we age with patience and authenticity. We aim to forge our own path with environmentally respectful viticultural practices and wines without artifice: this is our way of preserving the very essence of champagne.
Far from sterile wines, the wines of Champagne Robert Husson retain their body and soul.
In 2015, we began testing the use of barrels, and since then, we have expanded this practice. Currently, we have an even distribution of wines aged in tanks and wines aged in barrels, with 50% of each.
We are attached to the distinctive hue of our champagnes, which mostly feature shades of gray-rose or white with pinkish reflections. Often referred to as “onion-skin rosé,” this hue, known as the "oeil de perdrix" color, is primarily due to the predominance of Pinot Noir harvested at full maturity. During pressing, the must absorbs color, resulting in this unique tint.
« It’s a real satisfaction to see at the tasting the reward for all the cultural efforts of the year, but also for the choices I’ve made and everything I’ve learned throughout my career as a winemaker.»
Xavier Husson
The taste of our champagnes is one of authenticity and the Champagne winemaking tradition. And in every bottle of Champagne Robert Husson, there’s much more than just champagne: a year of hard work, a life of choices and learning, the history and character of a family.