Aurélien Clément’s family estate began with his great-grandfather in 1958, who at the age of 51 decided it
was time to bottle his own Champagne from his vines. In 1975, he turned the still-young winery over to his
three daughters. His youngest daughter, Anne-Marie, later married Daniel Clément, and together they
continued the legacy her father started under the name Champagne Clément et Fils. Their son Serge came
after them and ran the winery until 2017, when his son and current winemaker, Aurélien, took the reins.
Aurélien, like his parents and grandparents before him, is fiercely proud of the artisanal traditions of the
winery. To this day, every step in the Champagne winemaking process is taken by hand: farming,
harvesting, bottling, riddling, and labeling. Aurélien still plows by horse and uses the original vertical
press that great-grandfather Henri installed; it is the last one of its kind in their village. The winery is
undergoing organic certification at the moment, but no herbicides or pesticides have been used since
2019. Fermentations are all with native yeasts, and very low or no dosages are used. Aurélien and his
family believe that these practices ensure that the ancestral unique house style of their Champagne is
preserved.

La Bourse Lorain is 100% Pinot Meunier from a lieu-dit called La Bourse Laurain in Coizard-Joches. This is a
parcel of 1.3 hectares planted in 1965 and 1969 entirely to Pinot Meunier. The site has clay and black flint soils that lend a particular character to the wine. The base wine is spontaneously fermented and aged for 9-months in old barrels of 205L called “pièce champenoise”. After bottling, the wine rests on lees for 3 years before hand-disgorgement. Total dosage is 1g/l. 35mg/l SO2 added.