Author name: barillotchloe

Information

Notre nouvelle salle de dégustation professionnelle

CHAMPAGNE H.BLIN X LA DEGUSTATION VISUELLE Découvrez notre nouvelle salle de dégustation professionnelle, conçue pour les experts du vin et agrémentée d’une toile 100 % terroir signée Caroline BRUN, réalisée à partir des résidus de notre cuvée Parcellaire Blanc de Noirs 2015. Un espace d’échanges dédié aux professionnels Une deuxième salle de dégustation a été créée. Celle-ci, donnant sur le chai à barriques, est dédiée aux professionnels du secteur du vin : agents, importateurs, journalistes… Une oeuvre d’art 100 % terroir Une toile peinte par l’artiste Caroline BRUN illumine la pièce. Elaborée avec les résidus de nos vins, notre cuvée parcellaire Blanc de Noirs 2015 en a été la muse. Cette œuvre symbolise le fruit du travail des vignerons. On y devine des sélections parcellaires, deseffluves de fruits à chair jaune, des notes solaires, elle exprime toute la générosité de la Vallée de la Marne et du terroir de Vincelles. Le cercle, qui domine au centre, symbolise à la fois l’équilibre du vin et l’harmonie des Hommes. Cette toile est solaire, elle est le symbole de l’énergie, de la fluidité des vins et du rayonnement de l’Union et de l’osmose des adhérents du Champagne H.BLIN.

Information

Notre nouvelle micro-cuverie parcellaire

UNE MICRO-CUVERIE PARCELLAIRE INÉDITE Après plusieurs années de réflexions et plus d’un an de travaux, nous sommes heureux de vous présenter notre nouvelle micro-cuverie parcellaire et son chai à barriques : Un écrin sur mesure, façonné avec des chênes centenaires de la forêt de Vincelles réalisé en collaboration avec la Tonnellerie de Champagne, pour sublimer l’identité de notre coopérative Une nouvelle micro-cuverie parcellaire Sur la partie droite de la cour, dans notre ancien hall d’accueil, nous avons installé une micro cuverie parcellaire avec son chai à barriques et sa micro-cuverie inox. Notre nouveau chai à barriques Nous voulions intégrer des élevages boisés dans certains de nos vins, avec beaucoup de subtilité. Mais nous avons souhaité le faire à notre manière : avec sens, cohérence et respect de notre identité. C’est ainsi qu’est née une belle collaboration avec la Tonnellerie de Champagne. L’objectif était de concevoir des tonneaux, demimuids et foudres uniques avec uneréelle empreinte et un réel hommage à notre terroir. C’est pourquoi, en 2022, une quinzaine de chênes centenaires ont été prélevés dans la forêt de Vincelles pour réaliser notre futur chai à barriques. Tous les fûts réalisés à partir de ces chênes, sont reconnaissables grâce à un logo spécifique imaginé pour cette occasion. Ce logo représente nos racines, le terroir de Vincelles, d’où s’élèvent deux branches. L’une est celle de la vigne, fondement de notre savoir-faire, et l’autre celle d’un chêne, en référence à notre chai à barriques.

Information

Le Champagne H.BLIN dévoile son nouvel espace accueil

L’ABOUTISSEMENT D’UN PROJET AMBITIEUX Après plusieurs années de réflexion et plus d’un an de travaux, nous sommes fiersd’annoncer l’aboutissement d’un projet ambitieux :l’ouverture d’un nouvel espace d’accueil et de dégustation. Un investissement stratégiquecrée comme un prolongement naturel de l’identitéde la coopérative et de son ancrage territorial.Un écrin pensé dans ses moindres détails,imaginé pour valoriser nos champagnes, notre terroir,le savoir-faire des femmes et des hommes de notre Union. Un nouvel espace d’accueil Dès l’entrée, sur la partie gauche de la cour, un nouveau caveau d’accueil baigné de lumière a été conçu pour offrir aux visiteurs une expérience immersive. Cet espace associe éléments naturels et touches de modernité, en harmonie avec nos valeurs : authenticité et convivialité. Le public peut y découvrir notre histoire ainsi que celle des vignerons de Vincelles et les spécificités de notre terroir. Ce caveau de réception abrite également une boutique avec des modules de dégustation pour découvrir nos cuvées en échangeant avec les équipes. « Notre ambition, était de créer un lieuqui reflète totalement nos champagnes avec leur identité de terroir.Notre but, faire rayonner et affirmer le positionnementdu Champagne H.BLIN et ainsi valoriser pleinementnos cuvées et notre savoir-faire. » Simon BLIN, Président du Champagne H.BLIN Venez nous rendrez visite ! 

Know-How

The draw

UNE ÉTAPE CLÉ DANS L’ÉLABORATION DE NOS CHAMPAGNES En mars et avril, nous sommes en pleine effervescence ! C’est la période du tirage, une étape cruciale dans l’élaboration de nos champagnes.   Mais concrètement, qu’est-ce que cela signifie ?   Le tirage consiste à mettre en bouteille les vins tranquilles, issus des dernières vendanges, en y ajoutant une liqueur de tirage (un mélange de sucre et de levures). Cette opération est déterminante car c’est elle qui va permettre la prise de mousse, autrement dit, l’apparition des bulles ! Les bouteilles ainsi remplies sont ensuite bouchées provisoirement avec une capsule métallique, avant d’être entreposées en cave, à l’abri de la lumière et à température constante, pendant plusieurs mois voire plusieurs années selon les cuvées. Découvrez les prochaines étapes d’élaboration de nos champagnes ! 

Events

ProWein 2025, back in pictures

BACK IN PICTURES From 16 to 18 March 2025, we were present at the ProWein trade fair in Düsseldorf, one of the most emblematic international events for wine and spirits professionals. Once again, this year's event was an opportunity to showcase our expertise and (re)discover our vintages to a public of professionals from all over the world: importers, wine merchants, restaurateurs, sommeliers, journalists and enthusiasts. It was a time of rich exchanges and great opportunities to come, reflecting the growing interest in terroir champagnes. Our warmest thanks to everyone who visited our stand!

Events

Wine Paris 2025, back in pictures

BACK IN PICTURES We had the pleasure of taking part in the Wine Paris trade fair, the must-attend event for wine and spirits professionals! It was a three-day event where we met up with our customers and partners, as well as professionals from the sector and wine lovers. A big thank you to everyone who came to visit us on our stand!

Retour en haut

To continue your visit, you must be of legal age to purchase or consume alcohol.
If there is no such legislation in your country, you must be at least 21 years old.

FR | EN

ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. CONSUME IN MODERATION.

RSE Committed Label - Target 2025

"Corporate Social Responsibility (CSR)
is a certification aimed at placing sustainable development actions at the heart of operations.
The ISO 26000 standard, an international standard, defines the scope of CSR.

ISO 14,001 certification

Voluntary international standard on environmental management, which enables companies to limit the impact of their activities on the environment.
Through the implementation of concrete actions to preserve our biodiversity, natural resources...
(Definition by AFNOR)

ISO 22,000 certification

Voluntary international standard for food safety management.
It demonstartes the ability to identify and control hazards related to food safety, as well as to consistently provide safe and finished products.
(Definition by AFNOR)

High Environmental Value

It is a voluntary approach implemented by farmers or winegrowers who wish to identify and highlight their good practices, particularly those that are environmentally friendly.
The aim of this certification is to minimize the impact of agricultural or viticultural practices on the environment (air, climate, water, soil, biodiversity, landscapes).

Sustainable viticulture in Champagne

This is a framework specifically developed for the champagne viticulture industry that certifies the production of our grapes while respecting our environment.

Organic certification

This certification highlights methods aimed at producing food products using natural processes. Furthermore, it combines good environmental practices, respect for biodiversity, and the preservation of natural resources.
Certificate FR-BIO-10

Contact form

Fill in the form below
and we will contact you as soon as possible.

LABEL ENAGAGÉ RSE
TARGET 2025

The "Corporate Social Responsibility" (CSR) standard is a certification aimed at ensuring that actions to promote sustainable development are at the heart of the company's strategy. The standard ISO 26000This international standard defines the scope of CSR.

The CSR label - Corporate Social Responsibility - is a certification obtained by certain organisations that have placed actions in favour of sustainable development at the heart of their strategy. This concept, which emerged in 1960, enables companies to take action on social and environmental issues.

La corporate social responsibility (CSR) also known as corporate social responsibility is defined by European Commission such as the responsibility of companies for the effects they have on society.

In other words, CSR means the contribution of companies to sustainable development issues.

A company that practises CSR will therefore seek to have a positive impact on the environment. positive impact on society while remaining economically viable.

The standard ISO 26000This international standard defines the scope of CSR around seven central themes:

  1. Governance of the organisation,
  2. Human rights,
  3. Relationships and working conditions,
  4. The environment,
  5. Fair practices,
  6. Consumer issues,
  7. Communities and local development.

CERTIFICATION
ISO 14 0001

Voluntary international standard on environmental management, which enables companies to limit the impact of their activities on the environment.
By taking concrete action to preserve our biodiversity, a natural resource...

(AFNOR definition)

CERTIFICATION
ISO 22,000

Voluntary international standard on food safety management. It demonstrates the ability to identify and control food safety hazards, as well as the ability to consistently supply safe finished products. (Def l'afnor)

Lorem Ipsum Lorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem Ipsum Lorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem Ipsum Lorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem Ipsum Lorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem Ipsum Lorem IpsumLorem IpsumLorem IpsumLorem IpsumLorem Ipsum IpsumLorem Ipsum

SUSTAINABLE VITICULTURE IN CHAMPAGNE

This is a framework specifically developed for the champagne viticulture industry that certifies the production of our grapes while respecting our environment.

Producing with respect for our environment.
The Sustainable Viticulture in Champagne (VDC) approach is the legacy of a collective effort that began over 20 years ago. There are a number of issues at stake: controlling the use of inputs with the aim of respecting health and the environment, preserving and enhancing the terroir, biodiversity and winegrowing landscapes, responsibly managing water, effluents, by-products and waste, and reducing the industry's energy dependency and carbon footprint.

As part of its drive for excellence, Champagne has developed its own sustainable viticulture standards, recognised by the French Ministry of Agriculture. As with national environmental certifications, the farm is audited and awarded certification by an approved independent certification body.

Certification is a three-stage process: firstly, compliance with the regulations, which is a prerequisite for any certification process. Secondly, changing practices to qualify for High Environmental Value (HVE) certification. Finally, the implementation of actions to meet the specific requirements of the HVE. Champagnein addition to HVE certification. Civc

HIGH ENVIRONMENTAL VALUE

This is a voluntary approach implemented by farmers and winegrowers wishing to identify and promote their good practices, particularly those that respect the environment.
The aim of this certification is to minimise the impact of farming and winegrowing practices on the environment (air, climate, water, soil, biodiversity, landscape).

Refers to the highest level (level 3) of an environmental certification scheme for farms. This is a voluntary approach implemented by farmers or winegrowers wishing to identify and promote their good practices, particularly those that respect the environment.
The aim of this certification is to minimise the impact of farming practices on the environment (air, climate, water, soil, biodiversity, landscape). Champagne is one of the regions with the most HVE-certified farms.

ORGANIC CERTIFICATION

This certification recognises methods used to produce food using natural processes.
It also combines good environmental practice with respect for biodiversity and the preservation of natural resources.

ORGANIC CERTIFICATION
This certification highlights methods aimed at producing food products using natural processes. Furthermore, it combines good environmental practices, respect for biodiversity, and the preservation of natural resources.

Organic agriculture (OA) is a global system of agricultural production that combines the best environmental practices, respect for biodiversity, the preservation of natural resources and the application of high animal welfare standards.
Organic farming is a method of producing food using natural substances and processes. In other words, organic farming generally has a limited impact on the environment because it encourages :

  • Responsible use of energy and natural resources;
  • Preserving biodiversity;
  • Preserving regional ecological balances ;
  • Improving soil fertility ;
  • Maintaining water quality.

In addition, the rules applicable to organic farming promote a high level of animal welfare and require farmers to meet the specific behavioural needs of animals.

FINAL STAGE

Finally, the bottles rest for a minimum of 3 months after disgorging to allow the champagne to reach its full tasting potential. Labeling and packaging are carried out by our teams, with a constant focus on quality.
The bottles are now ready to be shipped!

RIDDLING
DISGORGING
DOSAGE

After this resting period, it's time for riddling.
This stage aims to gather the sediments in the neck of the bottle
Then, to eliminate the deposit, the neck of the bottle is plunged into a -27°C solution.
A ice plug forms, which is ejected under pressure when the bottle is opened, this is disgorging. Finally, we add the dosage liqueur.

SECONDARY FERMENTATION

At Champagne H.BLIN, the bottling takes place in March and April.
The wines are bottled with a liqueur de tirage for bottle fermentation, known as "prise de mousse," which gives the wine its effervescence.
The bottles then rest in the cellar, protected from light, for an average aging period of 2 to 4 years.

CRUCIAL STAGE

After the settling, musts are transferred to the winery for fermentation.
Following alcoholic fermentation and malolactic fermentation for certain wines, base wines proceed to blending. This crucial stage is orchestrated by our Cellar Master, who will determine the profile of each cuvée to ensure it aligns with our style.

KEY MOMENT OF THE YEAR
THE HARVEST

It's the culmination of many months of work, fears and doubts.
A period of conviviality, but also of stress, the harvest brings a unique atmosphere to the village.

THE VINEYARD LIVES WITH THE RHYTHM OF THE SEASONS

In Vincelles, winemakers give daily attention and live in constant contact with the vines, just as their fathers, grandfathers, and ancestors did before them.