Organic viticulture has been practiced in Champagne since the 1970s, first by seven precocious winemakers: Jacques BEAUFORT (Ambonnay), Jean BLIARD (Hautvillers), Serge FAUST (Vandières), Roger FRANSORET (Mancy), Georges LAVAL (Cumières), Yves RUFFFIN (Avenay Val d'Or), and Pierre THOMAS (Oger).

It has been recognized in France since 1981 and a real craze for this method of cultivation does not appear until the 2000s.

In 2019, the production of organic champagne concerns 260 estates and 1148 hectares of vines, including 618 hectares in conversion. The organic vineyard represents 3.4% of the Champagne appellation area, a figure well below those of other vineyards but which corresponds to an increase very promising in surface area 24% compared to 2018. As a reminder, 14% of the French vineyard is grown in AB in 2019.

Confirming this dynamic, Agence Bio has already registered the start of the conversion of 137 new estates, or 685 hectares of additional vines, from January to the end of August 2020.

The year 2020, however marked by the health crisis and a significant decline in champagne sales, should be a record year in terms of conversion to organic farming, confirming the interest shown in this method of cultivation, by winegrowers and now, by cooperatives and Champagne Houses.

Chiffres 2019 de l'Observatoire Régional de l'Agriculture Biologique.

Organic Viticulture in Champagne in 2019


Sources : ORAB Bio en Grand EST – AGENCE BIO

> Click here to download the figures of Organic Viticulture in Champagne 2019 <

Find the complete list of winemakers engaged in organic certification on the website of the Bio Agency: / List of Organic Champagnes Producers members of the ACB