Sébastien Mouzon’s family history in the region dates back to 1776; he represents the ninth generation to farmland in the prestigious Grand Cru village of Verzy. Since taking over the family domaine in 2008, he has transitioned its eight and a half hectares to organic viticulture—a process completed in 2012. In 2019, he further advanced these efforts by earning Demeter certification for biodynamic practices. Today, he employs chickens to manage cover crops and pests, and he supplements his biodynamic approach by treating vines with custom homeopathic tinctures made from nettle, yarrow, dandelion, wicker, and oak.
Nearly 60% of the Mouzon vineyard is dedicated to Pinot Noir, while Chardonnay accounts for 35%. The remaining 5% is planted with Meunier and the "forgotten" varieties: Arbanne, Petit Meslier, Pinot Blanc, and Pinot Gris. These varieties are interspersed throughout his parcels and concentrated in a single plot called “Les Fervins.” To foster a balanced ecosystem, Sébastien also co-plants various aromatic herbs, including oregano, mint, and thyme between his vines. In 2011, he became a pioneer of vitiforestry by planting trees within his vineyards. Alongside a group of like-minded growers, he has helped plant over 5,000 trees and shrubs in Verzy, providing essential shade and biodiversity during increasingly warm vintages.
A dedicated student of his terroir, Sébastien seeks to distinguish Verzy from its exceptional neighbors in the Montagne de Reims. He has identified three distinct hillsides in the village, all facing northeast but characterized by different soil strata. The first hillside, bordering Villers-Marmery, features calcareous soil with minimal clay and is primarily planted with Chardonnay. On the middle hillside, the chalk sits deeper beneath heavier clay, supporting equal parts Pinot Noir and Chardonnay. The third hillside, bordering the famous Grand Cru of Verzenay, contains clay-rich soils that produce powerful Pinot Noir. Sébastien emphasizes that "in Verzy, the dominant element of the wine is the mineral part," noting the rare presence of silex (flint) found in only a few areas of Champagne.
The Mouzon-Leroux portfolio includes a range of expressions. Sébastien crafts blended wines that harmonize Verzy’s diverse terroirs, alongside single parcel cuvées and two vintage wines that showcase his dominant grape varieties
During harvest, each parcel is picked by hand with a strict focus on physiological ripeness. Natural alcoholic fermentation occurs primarily in 228-liter barrels, though some wines are fermented in steel or enamel tanks. For each parcel, he develops a unique pied de cuve—the winemaking equivalent of a sourdough starter—to accentuate the specific vineyard signature. Following initial fermentation, the wines age in barrel for up to two years before bottling. The wines are neither fined nor filtered, and sulfur use is kept to a minimum (typically 15mg/l total). Blended wines age for an average of three years, while vintage cuvées age for five years prior to disgorgement. Dosage is used sparingly, if at all, to ensure the underlying character of the terroir remains clear.
L'Atavique Tradition Brut Nature NV
65% Pinot Noir, 35% Chardonnay. Sourced from all 65 Verzy parcels across three distinct sectors (chalk-dominant, clay-dominant, and mixed). There is a uniquely strong presence of silex throughout the village. Fermented with indigenous yeast and 100% malolactic fermentation. Aged eight months in oak and 36 months on the lees. Atavique - relating to ancestral or ancient origins.
L'Incandescent Rosé de Saignée Extra Brut NV
100% Pinot Noir from the chalky eastern valley of Verzy. One parcel in this sector was consistently affected by frost and since red varieties tend to be less sensitive, Sébastien’s grandfather and father replanted this parcel to Pinot Noir to both mitigate the effects of frost and to have Pinot planted in chalk for the Rosé de Saignée. 19-hour maceration with indigenous yeast and 100% malolactic fermentation. Aged 8 months in stainless steel and 30 months on the lees. Incandescent - emitting light as a result of being warmed. Full of strong emotion; passionate.
L'Ascendant Solera Brut Nature NV
60% Pinot Noir, 40% Chardonnay grown on three separate hillsides of the Verzy Grand Cru. The soil is chalk, silex, loam and calcareous clay over chalk. Produced via a true solera of Cuveé l’Atavique started in 2014. Indigenous yeast and 100% malolactic fermentation. Held in used Cadus barrels until bottling, then aged 42 months on the lees. Ascendant - rising in influence.
L'Ineffable Blanc des Noirs Extra Brut Grand Cru
100% Pinot Noir vintage Champagne from western and middle valley Verzy parcels. There is a unique presence of silex throughout the village. Indigenous yeast and 100% malolactic fermentation. Aged 8 months in used Cadus barrels and 58 months on the lees. Ineffable: too extreme to be described in words.
Les Fervins 7 Cépages Extra Brut Grand Cru
A blend of seven indigenous varieties (15% Chardonnay, 15% Pinot Noir, 15% Arbane, 14% Meunier, 14% Petit Meslier, 14% Pinot Blanc, 14% Pinot Gris). This is the area where Sébastien launched his vitiforestry experiments. Chardonnay plantings are 70 years old, Pinot Noir plantings are 35 years old, and remaining varieties were all planted in 2013-2014. Sourced from the vitiforestry-focused center valley. Indigenous yeast and 100% malolactic fermentation. Aged 8 months in used Cadus barrels and 48 months on the lees. Les Fervins: the fervent ones - aving or displaying a passionate intensity.
L'Opiniatre Sans Sulfitrage Grand Cru
100% Chardonnay, selected from the best parcels, vinified without sulfur. 100% malolactic fermentation. Aged 8 months in stainless steel tank. 30 months in bottle on the lees before being disgorged. Opiniatre - obstinate: something that is resistant and everlasting in its own state.”
L'Exaltant Ratafia de Saignee
Crafted from the press juice of "Incandescent" (100% Pinot Noir). Two-day skin contact followed by fortification with grape spirit. Aged 20 months in barrel without topping to encourage oxidation. Sébastien is aiming for significant oxidation, which suits this very well, giving it aromas a bit reminiscent of Port. It can remain open for weeks without deteriorating. Serve at just under ten degrees or pour over ice. Exalting - holding someone or something in very high regard.