The Doyard family can be rooted in Champagne back in the 17th century. Yannick Doyard takes over in 1979 and brings the domaine on the front scene of independent small growers. The vineyard is about 10 hectares of vines in Vertus and the Grand Cru villages of Le Mesnil, Cramant, Oger, Avize and Ay.The vines are farmed according to a non dogmatic approach to biodynamics with no herbicides or pesticides used. Most of them are worked with horses and yields are kept very low.In the cellar, every parcels are vinified separately and cold stabilization is done naturally in order to maintain high acidity and complexity in the wines. They all go through a very long lees ageing with a minimum of 48 months on all cuvées. In both vineyard and cellar, every single action is taken in order to make the most expressive, terroir driven Champagne possible."All the wines embody a vinous sense and are at the same time precise and mineral driven Champagne"
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In the cellar, every parcels are vinified separately and cold stabilization is done naturally in order to maintain high acidity and complexity in the wines. They all go through a very long lees ageing with a minimum of 48 months on all cuvées. In both vineyard and cellar, every single action is taken in order to make the most expressive, terroir driven Champagne possible. "All the wines embody a vinous sense and are at the same time precise and mineral driven Champagne"