Waris-Hubert has vineyard plots in 5 of the 17 Grand Cru villages. Avize, Oger, Cramant, and Chouilly are on the Côte des Blancs. Aÿ, known for Pinot Noir, is located just north of the Côte des Blancs in the Vallée de la Marne.

Overseeing every stage of their champagne production, Stéphanie and Olivier practice “viticulture raisonnée” or rational viticulture, a practice of protecting the environment, human health and animal welfare, like “sustainable agriculture” in the US. They take their role as stewards of their land very seriously.


At harvest, each plot is vinified separately in stainless steel tanks. They want to be able to blend the best attributes and flavors of the Côte des Blancs, the Sézannais and the Vallée de la Marne.

Every cuvée of Champagne Waris-Hubert benefits from cold settling for 72 hours and low-temperature fermentation. Once the alcoholic fermentation is over, the wines are aged on lees for one month, whereupon they are racked and allowed to commence malolactic fermentation. These stages contribute to the refinement of the flavors and finesse of Waris-Hubert Champagnes.

The house style is to express freshness of fruit and easy drinkability with minerality and refined structure. These are Champagnes that both the novice and the experienced taster will enjoy.