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Champagne maker Timothée Stroebel produces about 12.000 bottles per year. His vineyards around Villers-Allerand, planted by his grandfather just south of Reims, consist for over a half of meunier plus some pinot noir and a small amount of chardonnay.
Stroebel, who made his first wines in 2005, works very precise, on a small scale and in an artisan way, trying to get the expression of terroir in the glass: indigenous yeast, low sulphite, no dosage, with malolactic fermentation.
His premier cru vineyards in Montagne de Reims, about forty years old, are certified organic since 2014.