Alexandre Lamblot is part of a new generation of natural-leaning vignerons making waves in Champagne. He farms 3.5 Ha of vines scattered across Vrigny, Chenay, Janvry and Gueux which are a combination of vines he inherited from his family and some that he rents and farms himself. His attention to detail is carried into the cellar where each press is vinified on its own and ferments with indigenous yeasts in a mix of 228 to 600-liter barrels, mostly used. Lamblot bottles the wines at around 11 months without fining, filtration or cold stabilization. SO2 levels are kept relatively low, around 15-20 mg total at bottling. The resulting Champagnes are reminiscent of the brooding power and intensity of Cedric Bouchard with the voodoo Meunier complexity and magic of Jérome Prévost.