Who makes it
Charles Clément adopted its name in 1980 as a discreet tribute to a famous neighbour. Collective care for the land is part of the house's approach. The winemakers take care of the land, which in turn will take care of them.
Where it grows
Champagne, named in the producer's title, is the French appellation for sparkling wine made by a second fermentation in bottle. The second fermentation creates the bubbles after the base wine is made. Lees are the spent yeast cells left by fermentation, and the wine can remain with them during ageing.
What they make
Brut Tradition is the named wine, a Brut Champagne made by traditional méthode champenoise. Its second fermentation takes place in bottle, followed by approximately three years on lees. Lees ageing brings toasty complexity and richness. The cuvée's key cellar period comes after the bubbles form, while the wine remains in contact with yeast.