When Émilien Feneuil took over his parents' farm in 2006, conventional agriculture was the norm. That was until he began to explore organic farming and biodynamic practices. Feneuil now works with organic certification, makes his own preparations, and encourages biodiversity as much as possible. He goes further than many others in this regard: nut and fruit trees also grow among his vines.
The small 2.5-hectare vineyard around Sermiers, in the Montagne de Reims, is mainly planted with Meunier, supplemented with Chardonnay and Pinot Noir, and a grape that is rarely found in Champagne: Petit Meslier. Initially, Feneuil sold all his fruit, but it was not until 2015 that he started making champagne. This was initially done in the cellars of fellow winemakers, but for the 2020 harvest he bought his first wine press and is now improving his winery.
In the cellar, Feneuil allows the must to ferment spontaneously and lets the wines rest for about a year before bottling them for a second fermentation. With as little sulphite as possible and low dosages, Feneuil produces fascinating, expressive champagnes.

He also produces still wines, côteaux champenois.

We recommend opening Emilien wines at least 30 minutes before tasting so that they can fully develop.