An interview with Cédric Moussé
Tell us something about your estate and winery
Our estate is working on a production with a strong identity, due especially to an atypical soil for the Meunier, on south-exposed green clay slopes.
Our vineyards (and consequently the wines) are worked with the highest neutrality, which means reducing as much as possible the human factor, observing more rather than intervening.
Every gesture and investment realized by our team is designed to increase the quality of our wines, with the goal of respecting more and more the environment .
What is the stytle of your wines?
My wines must express their terroirs of origin, with “a bit of Cédric” in them
Past, Present and Future
Passé, Jean Marc, my father
Present, Me, doing my best and keeping on learning
Future, we´re going to have fun….
Something about yourself
Difficult to say, I really don´t like to talk about myself… I try to think positive, I am an optimist, in love with life and I am more and more aware that we are harming our planet, therefore I think a change is very much needed.
What are you most proud of?
Where can we find your wines?
Some incredible locations where top chefs have full trust in my products:
Eleven Madison Park, NYC
Assiette Champenoise, Reims
Trianon Palace, Versailles
Restaurant Mosaic in The Orient Boutique Hotel, Pretoria
JTK Cuisine & Cocktails, Lincoln
Capsule – Bar à Champagne, Wien
Salzgries Paris, Wien
Member of the Club Trésors de Champagne
Soils: mainly green clay
Cultivated grape sorts: 85% Meunier, 12% Pinot Noir, 3% Chardonnay
Annual production: 85000 bottles
Master of Meunier