Charles Heidsieck has all the pedigree for being the top champagne house in the world. From the very start, Charles Heidsieck wines managed to seduce the royal courts of Europe and the great patrons of the time. Today the House's wines are awarded the greatest prizes by professional juries across the world. Over the decade, without making a fuss, relying on nothing but its exceptional quality, Charles Heidsieck has consolidated its position of the champagne for 'those who know'. The Charles Heidsieck style is the result of a combination between the gifts of nature and the knowhow of the House. Year after year a secret alchemy is at work. Prolonged contact between the lees and the wine perfects its harmony. The chalk quarries of the house in Reims offer ideal maturation conditions; 25m underground, where the wine is protected from light and vibrations. The galleries excavated by the Romans offer constant temperature and humidity.

Cyril Brun joined the Champagne House of Charles Heidsieck as chef de cave on the 25th of May 2015. He has been working alongside Rgis Camus, with his support and with guidance from the director of the house Stephen Leroux. Previously Cyril worked at Veuve Clicquot for 15 years, where he was a senior red winemaker, looking after their Pinot Noir development and customer communications. Cyril was born in the small town of Ay, located just over 4kms north-east of Epernay. And coming from a family with a lengthy history as: Champagne growers, ngociants and wine barrel-makers, and with his own background in oenology. Both Cyrils father and grandfather were winemakers in the Champagne region.