Vouette et Sorbée is a small biodynamic grower Champagne estate of roughly 5 hectares in the Aube’s Côte des Bar, one of Champagne’s most under-appreciated terroirs until recent decades.

Bertrand’s vineyards — principally Pinot Noir, Chardonnay, and a little Pinot Blanc — are farmed biodynamically (Demeter certified since 1998) with thoughtful soil regeneration, composting and minimal mechanisation.

In the cellar, everything is done with the lightest possible hand: grapes are harvested by hand, pressed traditionally, and fermented on native yeasts in a mix of oak barrels, amphorae, and concrete vessels with no added yeasts, no chaptalisation, and no dosage.
Secondary fermentations occur naturally and the wines age on the lees for extended periods — often well beyond Méthode Champenoise norms — before manual disgorgement and release.

The result: Champagnes of distinct personality, mineral focus and terroir specificity, often compared in energy and substance to still wines more than traditional Champagne.