As early as 2000, David Léclapart obtained biodynamic certification for his three hectares of vineyards in Trépail, in the Montagne de Reims. This higher and cooler-situated village is special because a lot of chardonnay is planted here, in a region where pinot noir normally dominates. Léclapart sees himself more as a farmer than a winemaker and always starts from his plots.

His vineyards are divided over 22 plots and he rarely chooses blends. Many champagnes come from one harvest year and one vineyard. In the cellar, the wines partially ferment and age in used barrels, with spontaneous fermentation, permitted malolactic fermentation, and a very low dosage. The result is elegant, dry, and distinctly mineral, with fresh acidity and a savory tension.