Champagne Bouché

Champagne Bouché has been producing premium champagnes for four generations, made from grapes sourced from nine different villages. Blending grapes from different climates and terroirs results in champagnes with finesse and complex aromas.

Founded in 1920 by Abel Bouché, the family house Bouché Père & Fils is now in its fourth generation. Pierre was the first to develop exports and began vinifying in Pierry in 1945. Today, José and Nicolas, the founder’s grandson and great-grandson, carry on the family spirit.

The Champagne Bouché Père & Fils vineyard covers 30 hectares across 9 Champagne villages. This means the vines grow on different soils and in different climates, creating complex aromas. The vines average around 30 years old, and some are up to 60 years old, reserved for their prestige cuvées.

They are strongly committed to environmentally friendly practices and are certified HVE (Haute Valeur Environnementale) and VDC (Sustainable Viticulture in Champagne).

To make Champagne Bouché Père & Fils, they use three grape varieties: Chardonnay for finesse and elegance, Pinot Noir for structure and fruit, and finally Pinot Meunier for roundness and balance.