A unique concept for Champagne

A unique concept for Champagne

Spotlight on our cellar master

Alexandre Cattier, the son of Jean Jacques, graduated in oenology from the University of Reims in 2002 and trained in Australia before coming back to Cattier. Here, his father would teach him how to blend each of the winery’s iconic champagnes, which have made our name for generations.

Alexandre has now taken over from his father, continuing the spirit of Cattier as its director in 2011 and working to secure the future success and quality of Cattier Champagne.

Exploring Cattier Champagne with Alexandre CATTIER

“Each winery in Champagne has their own unique style when they craft their wines. In this way, the cellarmaster can guarantee a consistent house style, year after year.

This is no different for a family company like ours, except that the role is passed down from generation to generation. My grandfather taught my father, who then taught me as soon as I came to work at the family winery.

It’s a source of pride and pleasure for me to talk to my father about our wines, even after all these years.”

A unique concept for Champagne

Blending Cattier Champagnes

Using the blending process, we can create the wines which will then become Cattier Champagne. Each creation is unique, and it takes a whole team to get it right.

Among the three traditional varieties, we pay particular care to the Pinot Noir and Pinot Meunier, which provide structure and fruit. The third, Chardonnay, provides a base note of finesse and elegance.

A unique concept for Champagne

Alexandre and his oenology team are the gatekeepers to the winery’s treasures, not least an immense quantity of wine waiting patiently in their cellars. These wines have all been carefully selected, and will be used to maintain the iconic Cattier style and quality over the years. Indeed, the Brut Premier Cru (like most of the range) contains a great deal of older, “reserve” wines – between 30% and 40%.

A unique concept for Champagne

After the long winemaking process, the bottles will be left to mature gracefully in our cellars for at least four years (for our non-vintage brut).