In 1920 Abel Bouché was a one-hectare farmer in Champagne. Later on, with his son Pierre, they decided to create Champagne Bouché. It was Pierre, who in 1987 passed on the passion for sparklings to Bruno, the 3rd generation of winemakers. Bruno and Bernadette Bouché, in search of a new terroir, and especially in search of the origins of champagne, decided to settle in Limoux in the south of France, land of the very first sparkling wines in the world. Initially installed as winegrowers (1989), it was in 1992 that the cellar was created to assemble their first wines. Nowadays, the three brothers Guillaume, Valentin and Paul, 4th generation of winemakers, are taking care of their beautiful heritage and continue to produce sparkling wines with 50 hectares of vines.

The production area is at the meeting between the oceanic influence from the west, and the Mediterranean influence from the east. In addition, the vines are subject to the effects of altitude, especially in the south of the area where some plantations are located at nearly 500 meters above sea level.

The vines are planted on three types of soils: detritic molasse soils, very heterogeneous and eroded; limestone and clay soils of the Sparnacian, rich in red clay; and ancient alluvial soils.

They use the exact same production method as Champagne, with state of the art equipment, and 3 varietals, sustainably grown : Chardonnay for finesse and elegance, Pinot Noir for its structure and vinous character, and Chenin Blanc, for its sharp acidic backbone. All these production criterias give birth to delicious sparkling wines, totally comparable to those produced in Champagne.

Wines are fresh, generous, aromatic, solar, balanced with a biting acidity as well as fine integrated and creamy bubble.