Vineyard and Winemaking


The estate
and the cooperative

A Champagne House strength comes from its capacity of procurement and quality control over its raw material. The house Esterlin is covering 110 Ha over 52 villages.

Wine makers partners cover hundreds Ha. They daily work actively in order to produce the best for their brand, Champagne Esterlin. The House owns its proper vineyards of 11 Ha certified HVE (Hight Environmental Value) and VDC (Sustainable Viticulture in Champagne). All those “terroirs” lying on Champagne clay and limestone soils, give the opportunity to get a great range of colors and make a great wine assemblage.

Champagne Esterlin,
certified HVE and VDC.

Since a few years, Champagne Esterlin is involved in a strict environment protection. Wineries implementing those practices (voluntary base) can from now get a certification “High Value Environmental” (HVE). This is a certification released by the “Grenelle of Environment”.

The label “viticulture durable” (sustainable wine making) is composed of 125 measures including all wine making process and winery management (vineyard, soil and vine nutrition, soil treatment and cleaning, sustainable agriculture, waste management).




Pressing Sites

Production plant and storage are located at Mancy, near Epernay. It contains a total of 15,000 HL over a surface of 10,000 M2, and 3,5 millions bottles, protected from the natural lighting.

Natural temperature all over the year is around 12 degrees.

The House has 2 other pressing sites, in Sézanne and Vallée de la Marne.


Esterlin House practices fermentation at 16 degrees temperature. We stop second fermentation to preserve original acidity and the freshness of wine.

Our malolactic fermentation free process keep complexity of aromas and endows the wine with a great ageing capacity.

The premium vintage Cleo Blanc de Blancs 2010 is vinified in oak barrels from Burgundy (228L) and in muids (350L). Wood brings softness & higher complexity to the wine to make it a great vintage.