Generations of grape growers in his family had preceded him, when René Brice launched a champagne domain in Bouzy with his name. From the nineties the domain grew: annual production reached about 100.000 bottles, partly made with grapes bought from other growers. At the same time, Brice started to make a name for itself with its still red wine: Bouzy rouge. In addition to the vineyards around Bouzy, Brice has pinot noir and chardonnay plots in southern Aube to its disposal.
A few years ago very experienced champagne maker Christophe Constant became the cellar master for Brice. The grand cru champagnes age in cellar for at least three years, dosage is overall low: fruitiness and freshness are key in the Brice champagnes.
The Brice family has increased its attention for a more sustainable way of working. Pesticides nor herbicides are allowed in the vineyards, in 2020 the transition to organic certification was started.
