When Émilien Feneuil took over his parents' farm in 2006, conventional farming was the norm. That was until he began to delve into organic farming and biodynamic practices. Feneuil now works with organic certification, makes his own preparations and encourages as much biodiversity 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 planted mainly with meunier, supplemented by chardonnay and pinot noir, and a grape rarely found in Champagne: petit meslier. Initially, Feneuil sold all his fruit, but he only began making champagne in 2015. This was first done in the cellars of friendly winemakers; before the 2020 harvest, he bought his first own wine press and is now improving his winery.
In the cellar, Feneuil lets the must ferment spontaneously and lets the wines rest for about a year before bottling them for a second fermentation. With as little sulfite as possible and low dosages, Feneuil makes fascinating, expressive champagnes.

He also produces still wines, côteaux champenois.

We recommend opening Emilien's wines at least 30 minutes before tasting, so they can fully open up.