Champagne Dosnon is considered to be one of the great climbers and among the most outstanding young winemaker, according to champagne experts Tom Stevenson, Antonio Galloni and the Financial Times. Dosnon wines are already exported to 30 countries and are particularly popular in Japan, Denmark and the NY Gastroscene.
Davy Dosnon studied viticulture and enology in Beaune and he brings a Burgundian passion for the land to his work. He returned to take charge of his grandfather’s 1 ha of vines in Avirey-Lingey. The produce was originally just sold to the big houses. Davy began to make his own Champagne in his spare time and started his own house in 2007.
Today Davy Dosnon runs with his partner Nicolas Laugerotte a small, artisan cellar owning approx. 2 ha in Avirey-Lingey, Polisot and Urville and buy grapes from neighbouring growers working with the same spirit. They pursue sustainable viticulture using no chemicals as they want the vines roots to go deep into the subsoil. Soils of this area are very particular with Kimmeridgian and Portlandian clay limestone. Dosnon also make their wines in a fairly non-manipulated style. The Recolte Noir wines are fermented and aged in oak and are bottled with low or no dosage. The juice is transferred directly after pressing (with a traditional manual press) to 228 l Burgundy oak barrels. The house has 200 of them which are stored in buildings above ground. It’s here the two fermentations take place, of course with natural yeast. Vintage Champagnes can stay in the barrels for up to 9 years and are unfinded and unfiltered. Annual production is approx. 40’000 bottles.