You'll find Champagne Moussé Fils in the heart of the Marne River valley in the village of Cuisles where, since 1923, perfecting the art of growing Meunier and bringing it to the peak of its potential has been the guiding principle of everything we do.


Our vineyards are spread out across 4 different villages yet all of them are on the same hillside; an unusual characteristic that is reflected in all of our champagnes.


Our family has been making champagne for 4 generations now and we’ve been growing vines from as long ago as 1750 so you can understand why we attach so much importance to looking after the environment. We want to ensure that our champagnes reflect all the character and personality of our vineyards and to achieve that we pay the most scrupulous attention to each stage of the wine making to ensure that everything is done as naturally as possible.

First Champagne bottled
1923First Champagne bottled

From father to son the Moussé family has lived in the Marne River valley since 1650. We came to Cuisles in 1880, cultivated vines and sold the grapes to the large champagne houses.

This was the life that Eugène Moussé was born into in 1896. In the 1920s, exasperated by the ever- fluctuating grape prices and fed up with being dependant on the whims of the buyers, Eugène, along with one other vine grower in the district, made the decision to start making his own champagne

Eugène’s first champagne was bottled in 1923 and sold in 1926.

Eugène’s wife Suzanne carries on
1943Eugène’s wife Suzanne carries on

Things went well until the war started in 1939. Tragically Eugène died in 1945 in the concentration camp at Neuengamme and if that were not bad enough, all his work over the preceding years was thrown into danger.

Eugène’s wife Suzanne carried on bravely until their son Edmond, who had been in the same concentration camp, came home and had recovered.

Edmond comes back from Neuemgam concentration camp
1947Edmond comes back from Neuemgam concentration camp

From then on the fortunes of Champagne Moussé took on a new lease of life. Edmond was a remarkable wine connoisseur and he not only preserved the family traditions but also took the champagne to new levels of quality. Sadly, illness and his death in 1990 meant that he never really had the chance to expand the company with his son Jean-Marc who had joined the family business.

First crop for Jean-Marc
1976First crop for Jean-Marc

One thing has remained constant throughout the years: our commitment to make champagnes that truly reflect the terroir from which they come and to do that we use the latest techniques in the vineyards and in the winery.

Cédric joins Jean-Marc on the domain
2003Cédric joins Jean-Marc on the domain

The start of the 21st century marked the arrival of 4th generation when Cédric joined his father. The company continues to grow and meet new challenges as they arise, with the watch word being to keep the unique character of our champagnes whilst taking good care of our environment: two worthy projects for future generations.

« We do not inherit the earth from our parents,
we borrow it from our children ». - Antoine de Saint-Exupéry

L'Or d'Eugène

L

L'Or d'Eugène

Created by the founder of our house, Eugène Moussé, over 90 years ago, this Champagne is the true emblem of our terroir. It was originally called Carte Or, and then Or Tradition, but we decided to change the name again as a tribute to Eugène. L’Or d’Eugène couldn’t be more representative of our identity, regarding its blending as well as its character.

Features

Vinification:
A perpetual reserve method is performed, using reserve wines from 2003 to 2015, refreshed every year with 50% of the new harvest.

- Malolactic Fermentation
- Filtration with earth filters, no fining
- Dosage : 7 g/l

Ageing

24 months in our cellars

Description

Our soils are made up of 4 different strata:
- 20cm of clay top soil
- 40cm of very porous clay sands (with 80% of sand)
- 30cm of green clay (Illite), hydric reserve of our soils
- Limestone marl: limestone + clay

Our advice:
Can be kept for 10 years
Ready to drink after 6 months from the disgorging date mentioned on the back label

Terroir

Cuisles, Jonquery, Olizy, Châtillon-sur-Marne.

L'Extra Or Late Disgorging

L

L'Extra Or Late Disgorging

This cuvée is a late-disgorged version of L’Or d’Eugène. In order to create this cuvée, we blended wines from no fewer than 10 harvests since 2003, and then aged the blend on lees for 60 months to demonstrate how our Meunier wines can age magnificently, while still retaining their freshness.

Features

Vinification:
As for L’Or d’Eugène, a perpetual reserve method is performed, using reserve wines from 2003 to 2013, refreshed every year with 50% of the new harvest.

- Malolactic Fermentation
- Filtration with earth filters, no fining
- Dosage : 1 g/l

Ageing

48 months in our cellars

Description

Our soils are made up of 4 different strata:
- 20cm of clay top soil
- 40cm of very porous clay sands (with 80% of sand)
- 30cm of green clay (Illite), hydric reserve of our soils
- Limestone marl: limestone + clay

Our advice:
Can be kept for 10 years
Ready to dring after 6 months from the disgorging date mentioned on the back label

Terroir

Cuisles, Jonquery, Olizy and Châtillon sur Marne.

District

In the heart of the Marne River valley

Rosé Effusion

Rosé Effusion

Rosé Effusion

A quintessential example of blending, Rosé Effusion is created using two different perpetual reserve methods: one for the white wine and one for the red wine, which comes from a single plot of Meunier. Our red wine is aged 24 months in barrels that are 8 years old at least, which helps to promote oxidation. Its special character after a long maceration and a cold pre-fermentation makes this cuvée an exceptional rosé Champagne.

Features

Vinification:
- Malolactic Fermentation
- Dosage : 6 g/l

Perpetual reserve method:
White wine: 2003/2015 – Red wine: 2003/2015

Ageing

22 months in our cellars

Description

Our soils are made up of 4 different strata:
- 20cm of clay top soil
- 40cm of very porous clay sands (with 80% of sand)
- 30cm of green clay (Illite), hydric reserve of our soils
- Limestone marl: limestone + clay

Terroir

Cuisles, Jonquery, Olizy and Châtillon sur Marne.

Anecdote

Anecdote

Anecdote

Anecdote is an unusual cuvée, produced in small quantities, and made of Chardonnay from a particular spot in Cuisles called « Les Varosses ». In the Champagne region, the name « Les Varosses » is usually describing a place where the quality of the grapes isn’t great.

Some 25 years ago, we noticed that the soil of this plot was especially deep (1.60m, unlike the rest of Cuisles: 0.70m), which is why we decided to plant a varietal that likes deep soils: the Chardonnay.
This Champagne is a curiosity, and it is unique, as it was the first 100% Chardonnay ever to be made in Cuisles.

Features

Vinification:
- Micro vinification from a plot that isn’t usually planted with Chardonnay
- Malolactic Fermentation
- Filtration with earth filters, no fining
- Dosage : 5 g/l

Ageing

36 months in our cellars

Description


Can be kept for 10 years
Ready to drink after 6 months from the disgorging date
mentioned on the back label

Terroir

Cuisles

District

In the heart of the Marne River valley

Plot

"Les Varosses"

Les Vignes de Mon Village

Les Vignes de Mon Village

Les Vignes de Mon Village

This blend of the finest vintages is made of 100% Meunier, only from Cuisles. It has the particularity to be bottled and aged with a cork.
Before we created this Brut Nature non-vintage Champagne, our vintage cuvée Special Club was the only 100% Meunier champagne in our range. The idea behind Les Vignes de Mon Village was to create an outstanding Champagne, aged in bottles sealed with cork, that would still appeal to everyone.
It is also a tribute to Jean Marc Moussé, who has been mayor of Cuisles for 25 years and who adored Meunier.

Features

Vinification:
- Malolactic Fermentation
- Micro vinification in small stainless tanks
- Filtration with earth filters, no fining
- Bottling with a cork
- Dosage : 0g/l.

Ageing

24 months in our cellars

Description

Our soils are made up of 4 different strata:
- 20cm of clay top soil
- 40cm of very porous clay sands (with 80% of sand)
- 30cm of green clay (Illite), hydric reserve of our soils
- Limestone marl: limestone + clay Mets et vins

Food Matching

In order to be fully expressive, this Champagne should not be placed in a carafe, but served in white wine glasses 5 minutes before tasting, which will sweeten the oxidation.

Can be kept for 20 years
Ready to drink after 6 months from the disgorging date, mentioned on the back label

Terroir

Cuisles

Terre d'illite 2012

Terre d

Terre d'illite 2012

This vintage from 2012 highlights the specificities of a great vintage. This Champagne results from a fresh and humid spring, followed by a hot and dry summer which came relatively late. Thus, harvest started on September 21rst, with a pretty low yield, but an exceptional quality.

Features

This cuvée is named after the green clay which can be found in Cuisles. The soil here is quite shallow; it contains a high proportion of well-drained marl limestone, and always contains a fairly thick layer of green clay, called “ILLITE” in
pedology. In times of prolonged drought, throughout the summer months, Illite is the only type of soil that retains its moisture. The finesse and purity of this green clay guarantee that there’s always enough water for our grapes.

Ageing

50 months ageing in our cellars

Description

Vinification:
- Only the best musts are used.
- Malolactic Fermentation
- Filtration with earth filters, no fining
- Dosage : 5 g/l

Can be kept for 6 to 8 years
Ready to drink after 6 months from the disgorging date mentioned on the back label

Terroir

Cuisles

District

In the heart of the Marne River valley

Previous Vintages

1999 (The first year we declared a vintage) 2000, 2002,
2004, 2007,2008, 2009, 2010, 2011, 2012, and 2013 is in store!

Spécial Club 2013

Spécial Club 2013

Spécial Club 2013

Since 2005 we have been privileged to be a member of the Club Trésors de Champagne, in which the rules are very strict. No other cuvée on the market is meeting criteria as demanding as a Special Club bottle.
In keeping with these demands, our Cuvée Special Club, which is the first 100% Meunier to be admitted into the club, is a Champagne of outstanding quality.

The Vintage 2013 results from quite a humid spring, which followed a very cold and rainy winter. It’s only after the 14th of July that the sun came back to revive the vegetation. After quite a dry summer and September, harvest only started on October 3rd, with a low yield, but an exceptional quality.

Features

Vinification:
- Only the best musts are used.
- Malolactic Fermentation
- Filtration with earth filters, no fining
- Dosage : 3 g/l

Ageing

36 months ageing in our cellars

Description

Our soils are made up of 4 different strata:
- 20cm of clay top soil
- 40cm of very porous clay sands (with 80% of sand)
- 30cm of green clay (Illite), hydric reserve of our soils
- Limestone marl: limestone + clay

Can be kept for 20 years
Ready to drink after 6 months from the disgorging date mentioned on the back label

Terroir

Cuisles: 4 plots from a single place called: « Les Fortes Terres »

District

In the heart of the Marne River valley

Plot

"Les Fortes Terres"

Previous Vintages

2005, 2006, 2008, 2009, 2011 and 2012

Special Club Rules

All 27 members of the Club use the same shaped bottle, but the Champagne is their own. In order to qualify for the Special Club, the champagne must be a vintage from a very good year. The still wines from the harvest are submitted to a jury of 5 people, including 3 oenologists, for a blind tasting. Before being allowed to proceed to blending and bottling, the wines must be awarded a score of at least 15 out of 25 and must also have the approval of 4 out of the 5 jury members.Then, 3 years later, when the Champagne has been made, it has to be tasted and tested again by the same jury using the same selection criteria. Any Champagne that doesn’t pass this second hurdle cannot be sold as a Special Club champagne and must be used for other labels.

Ratafia La Vie en Meunier

Ratafia La Vie en Meunier

Ratafia La Vie en Meunier

This atypical Ratafia is elaborated with passion, in keeping with a secret family recipe from Edmond Moussé, that was only passed down to his son, Jean-Marc, and his Grandson, Cédric.
It has a natural place in the DNA of the house, and provides a new opportunity to discover the Meunier

Features

Vinification:
- This 100% Meunier Ratafia is partly produced with our homemade Marc de Champagne, a liqueur made of Meunier wine only.
- Micro vinification of the final pressings – Fermentation of our - Marc de Champagne in concrete tanks
- Double distillation of final pressing wines and Marc
- Mutage on the musts
- Natural chilling – no filtration

Ageing

24 months in barrels

Description

Our soils are made up of 4 different strata:
- 20cm of clay top soil
- 40cm of very porous clay sands (with 80% of sand)
- 30cm of green clay (Illite), hydric reserve of our soils
- Limestone marl: limestone + clay

Food Matching

It’s marvellous to enjoy with friends, served with a good Maroilles cheese,
topped with red fruits and some fresh local bread.

Terroir

Cuisles

Spécial Club Rosé de Saignée 2014

Spécial Club Rosé de Saignée 2014

Spécial Club Rosé de Saignée 2014

Available in April 2018



Since 2005 we have been privileged to be a member of the Club Trésors de Champagne, in which the rules are very strict. No other cuvée on the market is meeting criteria as demanding as a Special Club bottle. In keeping with these demands, we wanted to highlight the Meunier through a Special Club Rosé de Saignée made exclusively of this grape.

The vintage 2014: the year started with a complete lack of winter, with only a few insignificant frosts.
Thus, the beginning of the growing season was very dry and the vegetation started quite late. The weather wasn’t mild and turned out to be particularly rainy during the first summer weeks. The sun only came back durably after the 20th of August, and the harvest began on the 16th of September.


Features

Vinification
- 102 hours cold pre-fermentation maceration
- Alcoholic fermentation in barrels, and racking in stainless tanks for neutralization
- No malolactic fermentation
- No fining, no filtering, and no cold stabilization
- Dosage: 2 g/l


Ageing

36 months in our cellars

Description

Our soils are made up of 4 different strata:
- 20cm of clay top soil
- 40cm of very porous clay sands (with 80% of sand)
- 30cm of green clay (Illite), hydric reserve of our soils
- Limestone marl: limestone + clay

Can be kept for 10 years
Ready to drink after 4 months from the disgorging date mentioned on the back label

Terroir

Cuisles

District

In the heart of the Marne River valley

Plot

Our oldest plot called "Les Bouts de la Ville"

Special Club Rules

All 27 members of the Club use the same shaped bottle, but the Champagne is their own. In order to qualify for the Special Club, the champagne must be a vintage from a very good year. The still wines from the harvest are submitted to a jury of 5 people, including 3 oenologists, for a blind tasting. Before being allowed to proceed to blending and bottling, the wines must be awarded a score of at least 15 out of 25 and must also have the approval of 4 out of the 5 jury members. Then, 3 years later, when the Champagne has been made, it has to be tasted and tested again by the same jury using the same selection criteria. Any Champagne that doesn’t pass this second hurdle cannot be sold as a Special Club champagne and must be used for other labels.

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To: cedricmousse@gmail.com


Champagne Moussé Fils - 5 Rue de Jonquery, 51700 Cuisles - Phone. +33 (0)3.26.58.10.80 - Fax +33 (0)3.26.58.90.32

Deeply Meunier

What are the origins of Meunier?

It’s a more rustic variation of its genetic parent Pinot Noir and was called Meunier, without the word Pinot, so as to avoid confusion between the two.

Where does the name Meunier come from?

According to reference books about grape vines it seems that the name comes from the characteristic, soft, white coating on the leaves that makes them look as though they’ve been covered in flour, hence the name Meunier which means Miller in English.

These days Meunier has a good reputation, but that hasn’t always been the case. Why is that?

Meunier was often disparaged when used on its own and for years it was shunned by the big champagne houses. It was only Henri Krug who sang its praises. In the 1970s there was even a premium paid for what were called ‘Noble Grapes’ but it applied only to Chardonnay and Pinot Noir.

Fortunately, for the past few years, Meunier has been regaining its reputation and today it’s considered to be the perfect varietal for blending. You only have to look at the great Meunier champagnes of René Collard to see the truth of this.

Why is Meunier the preferred varietal at Champagne Moussé Fils ?

Our family has been growing Meunier for 12 generations and every generation has believed in its vast potential. I wanted to give Meunier the respect it deserves and to show lovers of fine champagne that Meunier can produce wines of the utmost finesse. Our motto “Deeply Meunier” is the perfect illustration of that ambition and the perfect reflection of our wines: fine, elegant, and fruity.

Interview with Cédric Moussé

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Deeply Meunier...

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