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Champagne Richard Royer
Portrait Richard Royer


From the harvest to the maturation of the wines, the authenticity and the expression of the “terroir” guide our choices in wine making. The techniques used are gentle and natural in order to respect the quality of our grapes and thus extract all the fruit and richness of our hillsides. The transfer of the must by gravity, the maturing of our wines in tuns and in ovoid vats, a rare feature in Champagne, fully embody this philosophy and contribute to the quality of our Champagnes. Since 2011, our work allows us to reduce the use of sulfites to a maximum.

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