His son Rudy started working in the winery in 1996 and took over the reins in 2008. Nonetheless Bernard is often on the lookout... Lovely deep salmon colour, this elegant rose Champagne displays refreshing strawberry flavours with a deliciously clean and zesty finish

In 1968, Bernard Remy bought his first vines in the village. A few years later he would market his first wines in France. In 1983 he made the decision to have his own cellar built so as to be able to produce his own wine and to master the production. Since he wanted to broaden his vineyard, he bought 3 more hectares in 1986 and thus trebled the output.The cellar was then too small for the storage of these outstanding bubbles and was therefore widened in 1990, 1997 and more recently in 2008, which allowed the wines to mature in the greatest conditions. Champagne Bernard Remy is situated in the small town of Allemant, nestled on the edge of the Côte des Blancs which is famed for its white grape vineyards. With 11 hectares of vines located throughout the Champagne region, this family-run Champagne House has at its disposal an exceptionally vast range of crus, terroirs and grape varieties, from which they produce fine, elegant and subtle Champagnes. In 1968, Bernard Remy bought his first vines in the village and since then they have gone from strength to strength. His son Rudy, who started working for the family business in 1996, took over the reins in 2008 under the watchful eye of Bernard. After much domestic success they are branching out into international markets and we are delighted to have these stylish, award-winning Champagnes in our portfolio.

Now, 50 years after its inception, Rémy holds no less than 11 hectares under vine in prime parcels of Champagne, including Grand Cru areas. Though they are labeled as Négociant Manipulant (NM) and don’t own all the land they source grapes from, Bernard and his son Rudy farm all the vineyards themselves - all of which are under long-term leases. In this way, they’re truly growers, overseeing every step of viticulture, from planting to harvest. This is a traditional method Champagne, with the secondary fermentation taking place in the bottle. This cuvée has spent a minimum of two years ageing on its fine lees and has a dosage of 10g/l.