Marie Copinet champagne now vinifies a part of its Chardonnays in our stoneware eggs 225 liters!
Champagne vinified in Biopythos eggs! Their particularity? To be made by clay extracted in the terroir of the grapes!
Indeed, Biopythos developed a specific composition with local clay. First wine testing took place in April on the domain. Wine growers noticed the freshness of the wine. Bottling will take place in July, but we’ll have to wait several years to taste the champagne.
Discover the technical specifications of our 225 liters egg.
Find the report of l’Union on this partnership: