Pascal Agrapart has emerged as a model for the new generation of grower-producers. His son, Ambroise, is actively involved in daily operations and is now working side-by-side with his father. Purity is the best way to describe the Agrapart style. The 12 hectares of vines, which are mostly in grand cru villages, are farmed organically. Agrapart believes terroir is the most important heritage. “Roots of our vines go deep into the subsoil, so, as a result, our wines reflect site-specific minerality over the identity of the year,” says Pascal Agrapart. Pascal’s champagnes feel more primary and pure in fruit, diverging in character from most others in the region with their racy, sapid, and mineral-driven taste. Instead of blending wines by village, which is a common practice, two of Agrapart’s champagnes— the exceptional Minéral and Avizoise—are made by grouping together plots by soil type. Collections of Agrapart will also feature three cuvées that highlight an individual terroir: the single-site Complantée, brut nature Vénus (named after a horse), and true-to-its name Expérience, one of the more original champagnes on the market that is made without sugar or yeast, using grape juice to drive the secondary fermentation in the bottle.