Champagne Ulysse Collin is an independent grower estate with roots back to 1812 but reborn under Olivier Collin in the early 2000s, when he reclaimed the family’s vineyards leased to Pommery.

Inspired by his time with Anselme Selosse and his own viticultural studies, Olivier planted his ambition in single-vineyard expressions, human-scale farming — ploughing to restore soil life, controlling yields, and vinifying exclusively with native yeasts in oak barrels and foudres to maximise nuance.

He produces a range of Extra Brut parcel Champagnes — Les Pierrières, Les Maillons, Les Roises, Les Enfers and Le Jardin d’Ulysse — each with distinctive soil signatures and careful ageing to allow complexity and minerality to develop.

Olivier never sought mainstream Champagne methods; instead, he embraced extended lees ageing (often 48–60+ months), oak fermentation, low dosage, and emphasis on balance, freshness and detail.
He also still sells some grapes to fund progress and maintains pragmatic organic practices without strict certification — choosing flexibility if disease pressures demand it.