Our Expertise

Our cuvées are carefully crafted by our Cellar Master, Sébastien BARBIER,
a specialist in Meunier. Each blend is thoughtfully created to reveal the uniqueness
of our terroir and enhance the distinctive character of our grapes.

CELLAR MASTER

Winemaking

Depuis mai 2025, l’installation d’une micro cuverie parcellaire composée d’un chai à barriques et d’une micro-cuverie inox est venue complétée notre cuverie existante.

L’objectif est d’intégrer des élevages boisés dans certains de nos vins, avec beaucoup de subtilité et à notre manière : avec sens, cohérence et respect de notre identité.

Ce chai à barriques, composé de tonneaux, demi-muids et foudres réalisés avec des chênes de la forêt de Vincelles est unique et apportera à nos vins une réelle empreinte et un réel hommage à notre terroir.

DISCOVER THE DIFFERENT STAGES
IN THE PRODUCTION of our champagnes

THE HARVEST

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THE WORK IN THE VINEYARD

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BLENDING

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RACKING
AND AGING ON LEES

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RIDDLING
DISGORGING
DOSAGE

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LABELING
PACKAGING

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Retour en haut

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.

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.

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.

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.

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!

HISTORY

TERROIR

EXPERTISE & WINEMAKING

PARTNERSHIPS

BRUT TRADITION

BLANC DE NOIRS

BRUT ROSÉ

BLANC DE BLANCS

MILLÉSIME 2018

DEMI-SEC

BLANC DE BLANCS BIO

BLANC DE NOIRS BIO

100 % PETIT MESLIER

BLANC DE NOIRS 2016

ROSÉ DE SAIGNÉE 2018

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COMMITMENTS

CONTACT

NEWS

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If there is no such legislation in your country, you must be at least 21 years old.

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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

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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)

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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.