In 1851, at the age of 29, Charles-Camille Heidsieck founded his own Champagne House. Pragmatic, he concentrated on the processes of wine making and ageing and acquired forty-seven chalk pits dating from the 2nd century. This labyrinthine underground cellar provides an ideal humidity and enables the wines to age and elevate their expression. Charles Heidsieck was one of the first champagne producers to successfully export its sparkling wine.
Charles Heidsieck's philosophy continues to inspire, notably due to its Cellar Masters, who are among the most renowned in the Champagne region and have been awarded as the "Best Sparkling Winemaker of the Year‘’ 12 times in 20 years at the prestigious London International Wine Challenge. After Thierry Roset, it is Cyril Brun's turn to take on the task of driving forward the house’s style: the continuity of excellence and the creation of the perfect harmony between the wines, vinified in separate vats, of the three Champagne grape varieties (Pinot Meunier, Pinot Noir and Chardonnay).
The house watches over a vineyard of around 60 hectares, bearing the sustainable viticulture and High Environmental Value labels. This vineyard is completed by supplies from meticulously selected suppliers.
The champagnes are aged from 3 to 15 years in chalk cellars, while the appellation sets the ageing threshold at 15 months for non-vintage wines. Charles Heidsieck is mainly known for its Charles Heidsieck Brut, a complex, precise, smooth and deep wine. It also enjoys a great reputation with its Charles Heidsieck Rosé, a champagne that is also complex, precise, deep, but above all generous.
