Who makes it
Champagne Henri Maillart & Fils is a family house in Chamery, in the Montagne de Reims area of Marne. Benjamin Maillart directs the estate today. The family farms approximately six hectares and produces around 40,000 bottles annually.
The vineyards include Chardonnay, Pinot Noir and Meunier, while the farming preserves biodiversity and limits chemical use. The house combines its own vineyard work with Champagne production across a compact range of cuvées.
Where it grows
Chamery places the house in the Montagne de Reims, where its vineyards are evenly divided among Chardonnay, Pinot Noir and Meunier. The three grapes shape the range, from a Brut using all three to Chardonnay led and pure Chardonnay bottles.
The vineyard work uses precise pruning, natural grass cover and reduced treatments. Natural grass cover keeps living vegetation between the vines, while reduced chemical use supports the biodiversity of the holdings. The house describes this as sustainable and responsible viticulture.
How it is made
The cellar
The vineyard routine includes precise pruning, natural grass cover and limited treatments. These are practical farming choices that keep the soil covered and reduce chemical inputs while preserving biodiversity.
In the cellar, the work moves through careful pressing, fermentation, precise blending and ageing. Pressing prepares the must for fermentation, blending brings the component wines together, and ageing gives the cuvées time to develop texture and flavour.
What they make
Henri Maillart Brut is the broadest cuvée, combining 40% Chardonnay, 30% Pinot Noir and 30% Meunier. Brut Sélection narrows the blend to 70% Chardonnay and 30% Pinot Noir. Blanc de Blancs is made exclusively from Chardonnay.
The Blanc de Blancs receives ten years of cellar ageing and no added dosage liqueur. It is presented as Extra Brut with 0 g/l dosage. The range therefore moves from a three grape Brut through a Chardonnay led cuvée to a pure Chardonnay wine with extended cellar ageing and zero dosage.