Alexandre Mea, who founded Champagne Carbon back in 2011, is the heir to the fifth generation of the Devavry family who set up their viniculture in Champillon in 1920, which is just 11 years after Ettore Bugatti founded his factory at Molsheim 300km eastwards.
After more than four years of research and development into a bottle wrapped in carbon as an advanced technological counterpoint to the traditionally selected and hand processed grapes of the vineyard - only 15 hectares in size - he founded Champagne Carbon in 2011.
Champagne Carbon is crafted only from the finest fruits from the Grand Cru and Premier Cru regions Only the finest fruits from Grand Cru and Premier Cru regions are harvested, picked by hand in a process that involves the entire team, including CEO, Alexandre Mea. The growth of these grapes is also carefully monitored by Alexandre.
Vintages of Champagne Carbon are filled into within a crafted bottle. A carbon fibre wrap, constructed over the course of 37 complex stages, is applied to the bottle and available in a range of different finishes.
This unique application helps to protect the wine within from light, keeping the taste unchanged over time.
After more than four years of research and development into a bottle wrapped in carbon as an advanced technological counterpoint to the traditionally selected and hand processed grapes of the vineyard - only 15 hectares in size - he founded Champagne Carbon in 2011.
Vintages of Champagne Carbon are filled into within a crafted bottle. A carbon fibre wrap, constructed over the course of 37 complex stages, is applied to the bottle and available in a range of different finishes.
This unique application helps to protect the wine within from light, keeping the taste unchanged over time.
