The family history of this estate
Tradition and heritage
The history of winemaking begins in 1862 withGrégoire Bonnet,who is one of the first growers and producers in the village of Chamery.
The union of André Bonnet and Monique Ponson led to the creation of Domaine Bonnet-Ponson in 1957. In addition to the plots in Chamery, the vineyard also includes plots of Meunier in Vrigny and Coulommes-la-Montagne, thanks to an inheritance from Monique Ponson's grandfather. At that time, the vineyard covered 9 hectares of vines planted with the three Champagne grape varieties.
In 1979, Thierry Bonnet, the son of André and Monique, arrived at the estate and contributed his help in the production of Bonnet-Ponson Champagnes.
After 30 years of managing the estate, Thierry Bonnet is expanding the vineyard by building new cellars and adding one hectare of vines located on the plots ofChamery, Vrigny and Verzenay.
His son, Cyril Bonnet, joined him in 2013, marking a turning point for the vineyard. He converted the vineyard to organic farming and obtained certification. Cyril Bonnet represents the sixth generation of winemakers in the family. He continues to work the land, combining traditional and modern techniques. In doing so, he respects the environment through methods based on phytotherapy and by promoting biodiversity.
The terroir of Champagne Bonnet-Ponson
Champagne and organic farming
The champagnes of the Bonnet-Ponson house are located on the Montagne de Reims. The vineyard is spread across fifty plots in the villages of Chamery, Vrigny, and Coulommes-la-Montagne. These three villages are classified as Premier Cru. The vineyard also extends into the village of Verzenay, which is classified as Grand Cru.
The vineyard now covers an area of 10.5 hectares of vines, with an average age of 35 years.
The terroir is composed of different soils: sand, limestone, and clay. This diversity is beneficial for the winemakers, as each soil type allows the grape varieties to express themselves perfectly. These include Pinot Noir, Meunier, Chardonnay, and a small amount of Petit Meslier.
THEDomaine Bonnet-Ponsonis in agriculturebiologicalSince 2013. Deeply attached to their rich terroir, the family is meticulous about the care and treatment of the land. The vines receive no synthetic insecticides, herbicides, or fungicides.
Phytosanitary methods are used on the estate to protect the vines against downy mildew and powdery mildew with the help of natural fungicides (copper and sulfur) and treatments made from local plants. These environmentally friendly techniques aim to strengthen the vines and enable them to defend themselves.
The soil is carefully maintained. In spring, the soil is lightly raked and hoed. This allows the vines to develop deeper roots.
The winemaking process of Bonnet-Ponson Champagne
Unique expertise
Once the grapes are harvested, the winemaking process is carried out gently and respectfully. This preserves the berries as much as possible, allowing the grapes to express themselves in the purest way. In the cellar, fermentations are conducted using the estate's own yeast, and sulfites are limited or even eliminated for certain portions of the harvest. Aging takes place either in oak barrels, stainless steel tanks, or concrete vats, depending on the specific needs of each wine. The wines are generally unfiltered. Each year, 30 to 40% of the production is reserved for blending with future vintages. This ensures the quality of the champagnes and the distinctive character of the house.Bonnet-Ponson.
After bottling and secondary fermentation, the wines rest for 3 to 10 years in the quiet cellars of the estate until they reach perfect maturity. At the end of this aging process, the bottles are disgorged before receiving a dose of liqueur, the signature of the wines.Bonnet-Ponson Champagnes!
