The art of wine-producing

A skill passed on from father to son

Creators of champagne

From pressing to blending, from fermenting to bottling, Adrien and Gérard sculpt their wines to give them a unique personality.

Vinifying separate parcels

Gérard and Adrien vinify each parcel separately in tanks or oak barrels. By doing this there are limitless possibilities when blending the wines.

The art of blending

Each tank, each barrel is tasted carefully to create the best blends and ensure the regularity of the Fallet-Dart champagnes year after year.

Maturation in the cellars

The ageing process in the cellars allows the champagne to mature slowly, to develop complex aromas and form tiny bubbles. Adrien and Gérard leave the wines to age a minimum of 36 months and up to 13 years for the “Clos du Mont”.
This ageing time is between 3 and 10 times superior to the minimum time imposed by the Champagne appellation of origin.

The post disgorging resting period

Special attention is paid to the post disgorging resting period. This allows the champagnes to regain their initial balance and to be sold at their best.

A know-how recognized by professionals

In 2017, 12 medals once again honored the Fallet-Dart know-how. Over the last 28 years our house has won 171 medals and 2 Grands Prix d’Excellence.

Since 1989, Fallet-Dart champagne has won awards in prestigious national and international competitions :

– Concours Général Agricole de Paris
– Concours des Vignerons Indépendants
– Les Vinalies International
– Concours Mondial de Bruxelles
– Decanter-Concours International de Vins

Our Champagnes

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