Lucien Moutard started to make Champagne in 1952. The enthusiast even created a regional union in Aube protecting the Champagne designation. He loved and defended the Côte-des-Bar terroir and its protected designation area. The special features of the region’s relief meant that the vines had to be planted on very steep hillsides. The earth is made up of marls, limestone and clay. The nature of the sub-soil gives Côte-des-Bar wine its typical flavor. “My father gave us a taste for excellence . He taught us the underlying principles and all the basics of the business . He was already making very good wine” confides his son.