Champagne Baron Albert

The Baron family have been winegrowers and Champagne producers or 3 generations. Based in Charly sur Marne, in the middle of the Marne Valley. the marque 'Baron Albert' was created in 1947 by Albert Baron, who passed it and the vineyards on to his three sons. The vineyard, now an extensive 55 hectares, is composed of 65% Pinot Meunier, 30% Chardonnay and 5% Pinot Noir.

Three sisters now run the show. Helped by their father Claude, Lise is in charge of the vines. Describing herself as more of a homebody than her older sister Claire, she likes being in Charly-sur-Marne, where her practical nature the utmost precision to vine-growing and winemaking. Claire, by contrast, is always travelling, always discovering and out talking to people - she is also a qualified viticulture and oenology, but is mainly involved in sales. The third sister Aline has a degree in biochemistry, a masters in microbiology, as well as being a qualified oenologist. Calmly technical and logical, she is always working and expeimenting to improve the production process.

Champagne Baron Albert believes in the preservation of its heritage and wants to bequeath to future generations a healthy Earth.

Baron Sisters’ are proud to be pioneers in integrated viticulture. In April 2016, the House has been amongst the first estates to obtain the Sustainable Viticulture in Champagne and High Environmental Value (HEV) certifications. These certifications have been successfully renewed in 2018 and they attest that the practices of the House aim at the preservation of soils, water, air and biodiversity (fauna and flora).

These environment-friendly practices are applied to the whole Baron Albert vineyard, planted with Pinot Meunier, Chardonnay and Pinot Noir.

The Baron family works its vines in the most natural way. With mechanical work of the soil realized with tractors or with the help of a horse, Champagne Baron Albert participates in:
• improving the balance of the soils,
• developing microbiological activity.

Our terroirs diversity requires the adaptation of several cultivation techniques according to the grapes, the exposure of the vine and its soil, the type of desired Champagne and the climatic conditions.