Pascal and Fabrice Agrapart are the latest link in a generational chain that runs back through five generations of Champagne growers and producers. Founded in the late 19th century by Arthur Agrapart and subsequently much expanded by his grandson Pierre through the 1950s and 1960s, the estate now encompasses just under ten hectares of vineyards in Avize, Cramant, Oiry and Oger spread over more than 60 parcels. Half of the vines are planted in the grand cru of Avize and have an average age of 40 years. Low yields are, of course, de rigeur.
Pascal firmly believes in following the natural rhythms of the year, even to the extent of bottling around the full moon in May. No artificial herbicides, pesticides or fertilisers are used and a horse is now employed to plough some of the vineyards. Pascal never chaptalises to boost the potential alcohol levels of the juice and all the base wines go through malolactic fermentation before spending time in 600 litre demi-muids. No fining, filtration or cold stabilisation is undertaken.
Agrapart Champagnes are increasingly regarded as among the very best and only small amounts are made annually. In the Revue du Vin de France's 'Le guide des meilleurs vin de France' they are rated as 3 stars, alongside only seven other Champagne houses including Krug.