Champagne CLANDESTIN

Champagne Clandestin, nestled in Landreville in the Aube region, is a maison trading company specializing in organic grapes grown on Côte des Bars terroirs. Founded in 2015 by Benoit Doussot, this maison highlights the work of the region's organic winemakers, which has been underestimated for too long. Through its non-dosed cuvées, it offers authentic champagnes of great purity, made mainly from Pinot Noir grapes.

Benoit Doussot: From Burgundy to Champagne Clandestin

Benoit Doussot, originally from Burgundy, began his career at the Lycée Viticole in Beaune, before gaining valuable winemaking experience at a renowned Winery in Meursault. Passionate about wine and keen to push back his boundaries, he then moved to the Aube region, where he worked for several years at Vouette et Sorbée, a Winery biodynamic champagne producer known for its environmentally-friendly practices. In 2015, strengthened by these apprenticeships and motivated by a desire for independence, he founded Champagne Clandestin, a maison trading company that enables him to realize his vision of natural, committed champagne. Through this project, he marks his desire to promote organic grapes and natural winemaking techniques, while highlighting the potential of the Côte des Bars terroirs.

Purchase of organic grapes in the Côte des Bars for Champagne Clandestin

Benoit Doussot works with grapes from organic plots. These are located within a 15 km radius of Landreville, often on Kimmeridgian marl, which gives the wines a beautiful uprightness. The work of the Côte des Bar's organic winegrowers, too long under-appreciated, is highlighted by Champagnes Clandestin. Pinot Noir represents 80% of theGrape varieties and is vinified in barrels, without dosage.

Natural winemaking at Champagne Clandestin

Benoit Doussot, through Champagne Clandestin, advocates respectful, minimalist winemaking, where each stage is designed to preserve the wine's authenticity. The musts are fermented using indigenous yeasts, naturally present in the grapes, guaranteeing a faithful expression of the terroirs of origin. After a period of 12 months on the lees, the wines are bottled for the prise de mousse, before resting for a further 15 months on laths. The decision not to dose the wines (zero dosage) gives them great purity and raw expression, revealing the aromatic richness and texture of the champagnes.