The Marguet family has an old and colorful history in Champagne: they were producing champagne as long ago as 1850, owning a whopping 90 hectares of vines. In the cellar, all of the wines are fermented in oak barrels, which Marguet prefers for the additional complexity that barrel-fermentation brings, but also because using wood makes him feel closer to nature than working with the cold impersonality of steel tanks does.Since 2006, Marguet has been working with Hervé Jestin, the former chef de cave of Duval-Leroy who is now a consultant to many wine estates around Europe. Marguet has gradually integrated Jestin’s homeopathic and biodynamic practices into his own winemaking, and the two of them have collaborated to create a special, naturally grown champagne that encapsulates the region.