About this episode

Cédric Moussé discusses innovative and sustainable practices in Champagne production.

Today I'm delighted to be joined by one of Champagne's most progressive and thought-provoking growers, Cédric Moussé of Champagne Moussé. Based in the Vallée de la Marne village of Cuisles, Cédric represents the twelfth generation of his family's estate, but he has become known for doing things very differently. While many producers have spent decades trying to elevate Meunier from a supporting grape status to a serious contender, Cédric has quietly demonstrated just how profound it can be when matched with exceptional terroir and meticulous viticulture. His philosophy extends well beyond the grape variety itself. Cédric believes that great champagne begins with living soils and healthy ecosystems. His vineyards are managed organically, he has introduced geothermal energy, solar power, autonomous vineyard robots and even grazing animals to regenerate biodiversity, always with one goal in mind: producing wines that express their place with greater purity and precision. In the cellar, intervention is kept to a minimum. Every decision is designed to preserve energy, freshness and transparency, allowing the vineyard—not the winemaker—to take centre stage. Today we'll explore why…

People in this episode

Guest: Cédric Moussé

Topics covered

• Champagne production
• sustainability in viticulture
• organic farming
• wine quality
• biodiversity
• terroir

Mentioned in this episode

Organizations: Champagne Moussé

Products: Meunier

Places: Vallée de la Marne, Cuisles, Champagne

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