Producer Profile

Champagne Bonnet-Ponson

Since its inception in 1862 by Grégoire Bonnet, the estate has upheld a remarkable legacy spanning 150 years of uninterrupted family tradition. Today, Thierry Bonnet and his son Cyril proudly steer the helm, cultivating over 10 hectares of land across premier and grand cru villages such as Chamery, Vrigny, Coulommes la Montagne, Verzenay, and Verzy. This expansive terrain comprises 50 parcels adorned with 35-80-year-old vines, all embracing organic practices since 2013 and officially certified in 2016, a distinction rare in the realm of Champagne. Their commitment extends to employing native yeasts for initial fermentations, eschewing filtration, and minimizing sulfur usage.


Where The Wines Come From


Natural wine production in Champagne, France, is a burgeoning movement within the region's esteemed winemaking tradition. Situated in northeastern France, Champagne is renowned for its chalky soils and cool climate, which provide an ideal terroir for cultivating the classic grape varieties of Chardonnay, Pinot Noir, and Pinot Meunier. Natural winemakers in Champagne embrace organic and biodynamic farming practices, nurturing their vineyards with care and respect for the land. In the cellar, they employ minimalist techniques, allowing the grapes to ferment spontaneously with native yeasts and minimal sulfur usage, resulting in wines that authentically express the terroir of Champagne. The resulting natural Champagnes are vibrant, elegant, and reflective of the region's unique landscapes and winemaking traditions. With their lively acidity, delicate bubbles, and complex flavors, natural Champagnes offer a taste of France's winemaking heritage and a glimpse into the future of sustainable