Champagne Savart is a small estate of 4 hectares around Ecueil, a Premier Cru vineyard area just south of Reims. They use Chardonnay and Pinot Noir to produce around 30,000 bottles per year, across almost a dozen cuvées highly seeked by collectors and Michelin-stars restaurants such as Arpège, Astrance, Le Cinq and Epicure in Paris, or L'Assiette Champenoise in Reims.

Frédéric Savart's philosophy is to preserve the purest expression of nature. For him, winemaking and aging are not meant to shape wines according to some taste standardisation requirements, but to preserve and protect a unique and fragile creation from Mother Nature. The winemaker's involvement, technique and know-how are placed at the service of an intention, an emotion and a feeling.

This makes Savart Champagne a laboratory of terroirs and a creator of cuvées, producing unique and distinctive wines.