Champagne Mont-Hauban is above all a story of men. These men, these winegrowers from two neighboring villages, who at the end of the Second World War decided to unite and protect their work by creating the Cooperative of Monthelon-Morangis in 1947. True enthusiasts, they decided to strengthen this union by sharing their know-how to develop the wines of the Champagne Mont-Hauban brand. Located in the heart of Champagne on the southern slopes of Epernay, the Cooperative remains independent to this day and is still managed by the descendants of the founders. Champagne Mont-Hauban owes its name to the plot of vines torn up at the time for the construction of the buildings of the Cooperative. It is also the name of the road that connects the two villages of Monthelon and Morangis. The double M of our logo identifies these two villages and supports the symbolism of this union of 1947. Our supplies extend over approximately 70 hectares and have the particularity of representing a single hill facing east / south-east. There are the 3 main Champagne grape varieties, namely: • Chardonnays and Meuniers (in equivalent proportions) which are in the majority - • Pinot Noir which is more confidential and represents less than 10% of our contributions. All the vinification, aging and marketing of Mont-Hauban champagne is done in our premises at Monthelon. At harvest time, the grapes are pressed in one of our four presses. The vinification, while respecting Champagne know-how, is intended to be the least interventionist possible. Equipped with thermoregulated stainless steel vats, the wines after alcoholic fermentation will undergo malolactic fermentation. We then let the wines rest for a few months before blending. It is then the role of our cellar master to assemble each wine to bring out the best and perpetuate the Mont-Hauban spirit. A subtle balance that will be bottled in March and then kept in the freshness of our cellars for several years. This aging will give the wine time to develop all its aromas. Then come the stages of riddling, disgorging and dressing. The finished bottles return to cellars for a few months before being marketed so that you can taste our champagnes at their peak and fully express the Mont-Hauban style in your flutes.
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