Champagne Simon Legrand

The SIMON family has been growing AOC Champagne vines since 1913.
Ernest Simon, born in 1885, planted the first 6 ares with his wife at the entrance to the village on rue Pasteur.
The vineyard was only a secondary activity, as the farm was mainly agricultural at the time.
Cows (selling fresh milk, cream and butter), pigs, sheep, rabbits and other poultry were all part of the farm, along with some farmland and pastures.

In 1942, Ernest's son Georges (my grandfather) replanted 16 ares in a place called "le Chaufour".
In the past, he delivered his grapes to Piper-Heidsieck, which were crushed (as they are today) at the Nogentel pressing cooperative (7 min. by tractor from Nesles).
When the farm was taken over by Michel and Monique (my parents), the focus shifted to Champagne, and the vineyard area increased to 1.5 ha of planted vines, with plots such as "Les Pierreries" and "Les recettes". It was from here that the first bottles sold under the Champagne SIMON-LEGRAND name saw the light of day in 1998.

In 2000, I set up a company with my parents to create EARL SIMON-LEGRAND.
Today, the farm has 3.5 ha of vines (owned and leased). The cows, sheep and pigs are no longer with us. A few poultry and rabbits remain for the pleasure of our visitors.
Champagne is now the dominant part of the business, and is set to evolve even further, with projects such as the creation of a press, a cellar and a storeroom currently under study.
From now on, the best is yet to be shared:

Immediate proximity: the estate is just a few minutes from the Maison du Tourisme, making it ideal for visitors and families.
Organic certification: strong demand for "organic" tours, to which we clearly respond + VDC / HVE .
On-site winemaking: total transparency "from vine to glass", appreciated by wine lovers and neophytes alike.
Traditional wine press (living heritage): educational and photogenic.
Vitiforestry & eco-grazing (Ouessant sheep): nature experience, visible biodiversity, real educational value.
small open-air museum? old viticultural and agricultural machinery, with local historical roots.
Guided tastings: a clear, educational tour of the vintages.
Efficient format (1 h ? 1 h 30): perfect for optimizing visitor schedules.
Clear differentiation: the combination of proximity (organic, on-site winemaking, wine press, ?museum? in the heart of nature) is rare in the region.

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