In the early eighties his parents decided to start producing champagne: they left the cooperation and worked the 2.5 hectares around premier cru village Chamery to make champagne bearing their own name. Thomas Perseval, who spent his internship in Burgundy with a biodynamic wine producer, took over in 2003. His aim: to make terroir champagnes and focus on low intervention viticulture. Ten years later his domain in Montagne de Reims received organic certification.
Perseval owns six parcels planted with pinot noir, chardonnay and meunier. In addition to that the champagne maker has small quantities of petit meslier, arbane and pinot blanc.
In the cellar Thomas Perseval reduces the use of sulfites to the minimum, and he allows his base wines to age on oak barrels for about eight months. Degorgement is done by hand, or à la volée.