Champagne Charles Heidsieck was founded in 1851 by Charles-Camille Heidsieck. An entrepreneur and visionary, he designed the house in his image and a wine reflecting his personality. Thanks to his charm and ear for languages, Charles confidently toured his champagne around Europe, rapidly earning praise and accolades from the Universal Exhibitions and a reputation with Europe’s most prominent royal courts. Charles’ pioneering spirit meant that he quickly became an ambassador for champagne in America, back when the ‘New World’ was still a mystery for many.

Reflecting Charles’ independent character in the champagne remains significant to this day and is the role of Cyril Brun, Chef de Caves, who consistently expresses the Charles Heidsick style - complex, deep, generous wines, always with precision.

Given the importance of blending and ageing, Charles invested in the development of crayères dating back from the 2nd century; a labyrinth of 47 chalk cellars, connected by galleries, located 65 feet underground. These were given UNESCO World Heritage status in July 2015. Throughout the years the House has maintained a firm commitment to ageing, making Charles Heidsieck one of the most awarded champagnes in the world.

Si dice che nel 1668, Dom Pérignon abbia scoperto come fare lo spumante; oggi la sua tecnica è utilizzata in tutto il mondo, anche se lo Champagne continua a produrre alcuni dei migliori prodotti. La regione vinicola più settentrionale della Francia, la Champagne, ospita oggi 15.000 viticoltori e 290 "case". Di solito è richiesto un blend di vitigni: Chardonnay bianco per aggiungere frutto ed eleganza, e due rossi – Pinot Nero e Pinot Meunier – per fornire corpo e spina dorsale.