Who makes it
Every stage of production takes place at Champagne Fluteau, from pressing and vinification through bottling, ageing, riddling, disgorging and labelling. The house works with grapes grown in its own vineyards, and reserve wines rest in temperature controlled stainless steel tanks for blending.
Champagne Fluteau is based in Gyé-sur-Seine in the Côte des Bars. Its vineyards are planted mainly with Pinot Noir, alongside Chardonnay. Symbiose receives extended lees ageing and Extra Brut dosage, giving the house one cuvée built around cellar time as much as grape variety.
Where it grows
Gyé-sur-Seine lies in the Côte des Bars, in the Aube region of Champagne. The vineyards run along the Seine River valley, where a cool climate suits Pinot Noir. This grape generally brings fuller fruit and body to sparkling wine, while Chardonnay contributes a lighter citrus profile and freshness.
The vines grow on slopes with clay soils. Clay can retain moisture around the roots, while a cool climate slows ripening and helps preserve acidity. Pinot Noir from this setting can combine ripe fruit with a fresh finish.
How it is made
The cellar
Champagne Fluteau uses only grapes from its own vineyards. The grapes are picked by hand and handled carefully so whole clusters reach the press in good condition. The house has held HVE certification since 2017. HVE is an environmental certification for vineyard farming, separate from the cellar method.
Pressing, vinification, bottling, ageing, riddling, disgorging and labelling all happen on site. Reserve wines are stored in temperature controlled stainless steel tanks, allowing different reserve wines to be used in blending from year to year.
What they make
The range moves between grape focused cuvées and wines shaped by extended ageing. Blanc de Noirs is a white Champagne made from black grapes, with fresh acidity and a brioche note on the finish. Symbiose receives a minimum of 7 years ageing on lees and is dosed at 4 grams per litre, placing it in the Extra Brut category.
Coeur de Cuvée is made from 100% Pinot Noir. It receives a minimum of 3 years ageing on lees and combines 50% 2021 vintage wine with 50% reserve solera wine. Its dosage is 5 grams per litre.
Wines to try
First bottle
Choose Symbiose. The cuvée has a minimum of 7 years on lees and a dosage of 4 grams per litre, classified as Extra Brut. Lees are spent yeast cells, and long contact can add texture and developed aromas while low dosage keeps the wine dry.