Champagne Aspasie — Since 1794 in Brouillet
Champagne Aspasie is a Récoltant-Manipulant from Brouillet in the Vallée de l'Ardre, a side valley of the Vallée de la Marne. Founded in 1794, documented by a charter dated January 13th. Today, Paul-Vincent Ariston and Caroline Ariston manage approximately 12 hectares of vineyards in the 5th generation.
The maison cultivates the classic Champagne grape varieties – Chardonnay, Pinot Noir, Meunier – and also grows the rare varieties Arbane, Petit Meslier, Pinot Blanc and Pinot Gris. Since 2022, Aspasie holds organic certification (AB) as well as the HVE and VDC (Viticulture Durable en Champagne) seals.
History
The founding of Aspasie is documented by a charter from January 13, 1794 – a rarity in Champagne, where many family estates pass down their origins orally. For five generations, the winery has remained in family hands, deeply rooted in Brouillet.
In 2019, the conversion to organic viticulture began. Three years later, in 2022, the maison received official organic certification as well as HVE (Haute Valeur Environnementale) and VDC awards. At the same time, Aspasie reduced bottle weight from 900 to 835 grams and minimized sulfur additions – part of a broader strategy to reduce the carbon footprint.
Vignoble & Soil
The 12 hectares are located in Brouillet, a village on the edge of the Vallée de l'Ardre. The soils consist of chalk, clay and sand – a mixture that gives the wines pronounced minerality. The chalky foundation provides freshness and precision, while the clay components contribute structure and depth.
In addition to the three classic Champagne varieties, Aspasie grows four rare grape varieties: Arbane, Petit Meslier, Pinot Blanc and Pinot Gris. These historic cépages, which have nearly disappeared from Champagne, find their stage in the cuvée Cépages d'Antan.
Viticulture & Sustainability
Since 2019, Aspasie has worked according to organic principles. The 2022 certification was the formal step; the philosophy – protecting biodiversity, minimal intervention, respect for terroir – has shaped vineyard work for much longer. Chemical-synthetic plant protection products are forbidden, as are herbicides.
At the same time, the maison uses lighter bottles (835 instead of 900 grams) and reduces sulfur to a minimum. The HVE and VDC certifications document the holistic approach: sustainable management, promoting biodiversity, CO₂ reduction throughout the entire production chain.
Vinification
Aspasie vinifies in stainless steel tanks and oak barrels. A Coquard press is used for pressing. The cuvée Brut de Fût is aged entirely in barriques, spontaneously fermented, neither fined nor filtered – a artisanal purism that gives the wine time and space.
A trademark of the house is long aging on lees: The Blanc de Blancs ages 60 months, the Brut de Fût 48 months. The dosage ranges from 6 to 8 g/l – restrained, so that terroir and maturity shine through. Sulfur is dosed minimally, filtration limited to what's necessary.
The Cuvées in Detail
Brut Réserve
The entry-level cuvée combines 40% Chardonnay, 30% Pinot Noir and 30% Meunier – an assemblage from two crus with reserve wines. Floral notes of acacia and orange blossom, fresh citrus, mineral coolness and a slightly saline finish. A clear, enjoyable interpretation of the Vallée de l'Ardre.
40% Chardonnay · 30% Pinot Noir · 30% Meunier · 6 g/l Dosage · Brouillet, Vallée de la Marne
Demi-Sec Réserve
A classic Demi-Sec variant for lovers of round, fruit-forward Champagnes. Details on assemblage and dosage are not yet available – one of the open questions for the maison.
Brut Rosé
Der Brut de Fût von @champagneaspasie , den wir gestern geöffnet haben, ist warm, strukturiert, leicht würzig, mit dieser typischen Fassnote, die…
Mit dem Blanc de Blancs Brut von @champagneaspasie habe ich hier einen wirklich spannenden Exoten. Dieser Blanc de Blancs besteht zu 100 % aus…
Heute gibt es mit dem Cépages d’Antan von @champagneaspasie mal einen kleinen Exkurs abseits von Chardonnay, Pinot Noir und Pinot Meunier. Hier geht…
Fruity red berries, finesse, vivacity – this is how Aspasie describes the Rosé. The exact assemblage and vinification method (saignée or maceration?) remain open.
Blanc de Blancs Brut
100% Chardonnay from old vines in Brouillet, 60 months lees aging. Extremely fresh, purist, almost maritime: iodine-rich limestone, acacia flowers, lemon. Precise acidity, saline mineral finish. A monocru Chardonnay that shows the cool, chalk-dominated side of the Vallée de l'Ardre.
100% Chardonnay · 6 g/l Dosage · 60 months aging · Brouillet, Monocru, Vieilles Vignes
Brut Millésimé 2013 & 2012
Two vintage Champagnes, for which details on assemblage, dosage and aging period have not yet been verified. The 2012 and 2013 vintages are considered contrasting in Champagne: 2012 tense and precise, 2013 ripe and approachable.
Brut Prestige
A cuvée with roundness, notes of dried fruits, subtle aromas of acacia and butter. The exact assemblage and vinification are open – presumably with wood influence and longer lees aging.
Brut de Fût
The artisanal pinnacle of the house: 50% Chardonnay, 25% Pinot Noir, 25% Meunier, exclusively from the oldest parcels. 100% barrique aging, spontaneously fermented, no fining, minimal filtration. 48 months aging. Warm, structured, spicy: pear, vanilla, roasted hazelnuts, smoke. Creamy, round, perfect balance between fruit, wood and acidity.
50% Chardonnay · 25% Pinot Noir · 25% Meunier · 7 g/l Dosage · 48 months aging · Monocru, oldest vineyards
Cépages d'Antan
40% Arbane, 40% Petit Meslier, 20% Pinot Blanc – a tribute to the nearly forgotten Champagne grape varieties. Earthy, fresh ginger, lemon, pomelo. Straightforward, fresh, precise citrus acidity, chalky minerality, cool herbal freshness. A vintage Champagne that combines historical heritage with modern vinification.
40% Arbane · 40% Petit Meslier · 20% Pinot Blanc · Brut Millésimé · Brouillet, Vallée de la Marne
My Tastings
- Blanc de Blancs Brut · March 13, 2026
- Cépages d'Antan · February 5, 2026
- Brut de Fût · December 8, 2025
- Réserve Brut · November 14, 2025
Facts
| Category | Detail |
|---|---|
| Official Name | Champagne Aspasie |
| Category | RM (Récoltant-Manipulant) |
| Founded | 1794 |
| Generation | 5th Generation |
| Management | Paul-Vincent Ariston and Caroline Ariston |
| Village | Brouillet, Vallée de la Marne (Vallée de l'Ardre) |
| Vineyard Area | 12 ha |
| Soil | Chalk, clay, sand |
| Certifications | AB (Organic), HVE, VDC |
| Vinification | Stainless steel, Barrique (Coquard press) |
| Dosage | 6–8 g/l |
| Website | champagneaspasie.com |
| @champagneaspasie |
Sources for this portrait: Maison website, personal tastings, CRM data and cross-checks. Fields without sufficient verification remain open.