Everything about De Sousa et Fils Champagne House




Created in the early 50s, this small niche house is only in its third generation. Bio-dynamic growing methods and attention to quality is unmistakable with all the wines produced by this house, they use predominately Grande Cru grapes from some of the best regions in champagne. Only produce an estimated 100,000 bottles a year and minerality is ever present in all their taste profile.

9.5 hectares of estate , mainly sourced from Avize, Over, Cramant, Le Mesnil-sur-Oger, Aÿ and Ambonnay. 

Chef De Cave

Erick De Sousa

Famous For

Their Iconic seashell on their bottle label print and their passion for bio-dynamics.

General Winemaking Process

Fermentation in barrels, stable temperature for maturing wines in 200 year old cellars run for 800 meters.

General Winemaking Style

Expressing the bio-dynamic import, chalkiness, minerality , fresh, light, layered, Pinot Meunier dominant.

Production Per Year

Estimated annual production of 100,000  bottles.

Interesting Fact

Wine fermentation process is perfected in large 1000 litre foudre wood oak barrels compared to the conventional stainless steel tanks.