The Tellier family has cultivated vines in Moussy and Pierry since 1938. In 2016, brothers Quentin and Alexander Tellier assumed leadership, dedicating three hectares of family holdings to the creation of precise, artisanal micro-cuvees. Their work is part of a transformative movement in Champagne, where a new generation (including Lafalise Froissart) is shifting focus from house styles to the unique potential of single-vineyard plots.

Located in the Valle de la Marne, the estate spans thirteen distinct plots across Moussy, Pierry, Chavot, Fontaine-sur-Ay and Cramant. In Moussy and Pierry, deep clay over hard chalk bedrock produces wines of remarkable power and complexity. In contrast, the shallower soils and pure chalk of Cramant and Chavot yield mineral-driven Chardonnays defined by elegance and finesse.

The brothers organize their production into three tiers, all of which are vintage dated. The “Les Massalles” blends showcase the diversity of their estate, named for the selections massales vines that dominate their vineyards. Their single-vineyard range highlights specific sites in Pierry and Cramant, while the rare parcelliair cuvees represent the pinnacle of their craft, sourced from exceptional barrels within their finest parcels.

Commitment to terroir begins in the vineyard with organic farming. In the cellar, a slow, gentle press extracts only the highest quality free-run juice. To preserve the wine’s natural character, the brothers utilize neutral gas rather than added sulfur to protect the must. Fermentation and aging take place over eight months in neutral oak of various sizes using indigenous yeasts. Regular topping and judicious batonnage ensure the wines develop texture without premature oxidation.

Following secondary fermentation, the wines age on their lees for a minimum of 40 months. Finished with minimal dosage, the final cuvees offer a transparent and sophisticated expression of their origin, positioning Quentin and Alexander at the vanguard of Champenois’ terroir-driven future.

Les Massales Extra Brut
55% Chardonnay, 25% Pinot Meunier, 20% Pinot Noir from
Vineyards in the villages of Moussy, Pierry and Chavot-Courcourt, which are selection massales. The soil here is predominantly chalk and flint. The grapes are directly pressed, and the first juices are selected. They then do a cold settling for 12 to 24 hours without enzymes before alcoholic fermentation to extract more aromas. The juice is then put into barrels where it is fermented with frequent lees stirring and regular top ups. It goes through partial malolactic fermentation and is aged for 8 months. The do no fining, just a light filtration before bottling, where it is aged on its lees for a minimum of 30 months. 5700 bottles produced

Les Massale Rosé Extra Brut
40% Chardonnay, 30% Pinot Meunier, 30% Pinot Noir from vineyards in the villages of Moussy, Pierry and Chavot-Courcourt, which are selection massales. The soil here is predominantly chalk and flint. The grapes are directly pressed, and the first juices are selected. They then do a cold settling for 12 to 24 hours without enzymes before alcoholic fermentation to extract more aromas. The juice is then put into barrels where it is fermented with frequent lees stirring and regular top ups. It goes through partial malolactic fermentation and is aged for 8 months. The do no fining, just a light filtration before bottling, where it is aged on its lees for a minimum of 30 months. 2000 bottles produced

Vignes de Pierry Premier Cru Extra Brut
70% Chardonnay, 30% Pinot Meunier from two lieux-dits in Pierry - "Les Rocherets" and "Corrigot". The soil here is predominantly chalk and flint. The grapes are directly pressed, and the first juices are selected. They then do a cold settling for 4 to 5 days without enzymes before alcoholic fermentation to extract more aromas. The juice is then put into barrels (demi-muids and foudres) for fermentation. It goes through partial malolactic fermentation and is aged for 8 months. It is aged for 40 months under cork, with an additional 3 months of ageing after being disgorged with dosage liqueur vinified in barrels.

Cramant Grand Cru Blanc des Blancs Extra Brut
100% Chardonnday from vineyards in the village of Cramant, planted in 1989. The soil here is predominantly chalk. The grapes are directly pressed, and the first juices are selected. They then do a cold settling for 12 to 24 hours without enzymes before alcoholic fermentation to extract more aromas. The juice is then put into barrels where it is fermented with frequent lees stirring and regular top ups. It goes through partial malolactic fermentation and is aged for 8 months. The do no fining, just a light filtration before bottling, where it is aged on its lees for a minimum of 40 months. 1000 bottles produced.

La Côte aux Cerisiers Blanc de Blancs Extra brut
100% Chardonnay  from a single vineyard in Moussy called “La Cote aux Cerisiers”, which was planted in 1975 to massal selection. The soil here is predominantly chalk and flint. The grapes are directly pressed, and the first juices are selected. They then do a cold settling for 12 to 24 hours without enzymes before alcoholic fermentation to extract more aromas. The juice is then put into barrels where it is fermented with frequent lees stirring and regular top ups. It goes through partial malolactic fermentation and is aged for 8 months. The do no fining, just a light filtration before bottling, where it is aged on its lees for a minimum of 40 months. 600 bottles produced.

Les Conardins Extra Brut
100% Pinot Meunier from a single vineyard in Moussy called “Les Conardins”, which was planted in 1965 to massal selection. The soil here is predominantly chalk and flint. The grapes are directly pressed, and the first juices are selected. They then do a cold settling for 12 to 24 hours without enzymes before alcoholic fermentation to extract more aromas. The juice is then put into barrels where it is fermented with frequent lees stirring and regular top ups. It goes through partial malolactic fermentation and is aged for 8 months. The do no fining, just a light filtration before bottling, where it is aged on its lees for a minimum of 40 months.480 bottles produced.