Champagne Gabriel Boutet

The Champagne House Boutet: A tradition spanning five generations

The Boutet House was founded in the second half of the 19th century and has been run by the family for five generations.

In 1896, two brothers – a bricklayer and a farmer – laid the foundations of the Boutet brand after seeking work in the cellar galleries of the prestigious houses of Épernay in 1860.

Photo: Champagne Gabriel Boutet / www.champagne-gabriel-boutet.fr

A turning point in history

In 1971, Gabriel Boutet died, and his son-in-law, Claude Millet, decided to market the entire production himself. To fulfill this goal, he had new cellars dug beneath the courtyard and garden for wine production.

Unfortunately, after two severe floods in 1985 and 1988, caused by the overflow of the reservoir into the Marne River below the estate, the newly built cellar had to be abandoned. From then on, the bottles were stored in Avize, where they await marketing.

In 1992, the house finally began producing its own wines, and a lot has happened since then.

Focus on sustainability

Today, Luc Millet, the grandson of Gabriel Boutet, is committed to sustainable viticulture. The modernization and collectivization of winemaking and vinification methods makes it possible to produce wines without the use of animal products, allowing champagne to be certified vegetarian.

Photo: Champagne Gabriel Boutet / www.champagne-gabriel-boutet.fr

Quality through tradition and innovation

The combination of the traditional values ​​of the winemaking profession and modern technology guarantees the high quality of the blends, which characterizes the finesse of the different vintages of their champagnes.