Champagne Heucq Père & Fils

Our Domain

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Our History

1936 – André Heucq – First generation of artisanal winegrower

Having already elaborated champagne for personal consumption many years standing, our family, decided in 1936 to commercialize their first bottles. A true worker of the land, my great-grandfather was both a farmer and winegrower.


1955 – Roger Heucq – Second generation of artisanal winegrower

My grandfather continued the tradition of the family business as an artisanal winegrower and farmer. A large section of the vineyard as we know it today was planted by him, as well as developing the clientele and also the modern vinification techniques.


1973 – André Heucq – Third generation of artisanal winegrower

My father manages principally the vineyard. He has grown the surface of the vineyard and works together with his father, Roger Heucq. Today, my father has imparted his own style to Champagne Heucq: fine, elegant, streamlined, reflecting both his terroir and his personality. André privileges the Meunier grape variety and oak barrel vinification.
André was also able to confront the paradox of modernity while returning to a certain form of tradition: biodynamics, which he implements in part for the cultivation of the vine, but also to harmonize with the entirely ecologically-friendly new production center he has had built.


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Terroir of Cuisles


Cuisles is a little village of 150 inhabitants located in the heart of Vallée de la Marne, the terroir of Meunier [Know more about Champagne terroir]


First layer : Sandy

Second layer: Green Clay Illite  –  Cuisles and the two or three neighbouring villages have this kind of soil. This is the same type of clay that is used extensively as a natural ingredient in cosmetics and in beauty treatments.

Third layer: Chalky-Clay

The Illite clay retains water better than the chalky-clay and is rich in nutrients. If you were to cut a cross section through the vineyard you’d find that most of the roots of the vines are concentrated in this layer of green clay. That’s why this kind of soil needs less water.

The Vallée de La Marne is not generally thought of as an area lacking in rain but Cuisles, tucked away in its little vale perpendicular to the Marne, gets 25% less annual rainfall than the villages actually on the river.

Thanks to this unusual combination of soil and micro-climate, Meunier wines from Cuisles can truly be said to be ‘champagnes de terroir’. They have a mineral quality that is rare in other Meunier wines and, contrary to what is sometimes said about Meunier, they have good ageing potential.


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Our Philosophy

“Biodynamics is far more than a style of vineyard management; it is a philosophy”

Cover cropping in the vines and tilling the soil by horse

  • The objective here is to reactivate the microbiological life in the soil

Using animal dung, horn and silica, dynamized by rain water.

Know More about Horn Manure

Horn manure (500)

Horn Manure, commonly known as “500”, is obtained by the transformation of high-quality cow manure that has been put into cow horns and buried under the earth for the winter period. It is called “500” because it contains more than 500 million bacteria per gram !

This preparation is essential. It works on the soil and the plant roots.

  • It is a powerful means for structuring the soil
  • It stimulates soil microbial activity of the soil and the production of humus
  • It regulates the pH balance of the soil
  • It stimulates seed germination and root development, in particular vertical growth, increasing depth of root systems
  • It improves the development of leguminous plants (Fabaceae) and nodule formation
  • It helps dissolve minerals even in deep layers (alios) and can helps counteract excessive salt levels.

Know More about Horn Silica

Horn Silica (501)

This preparation is essential in biodynamic agriculture. It is the companion spray to Horn Manure and acts in polarity with it. It is not used on the soil.  It works on the aerial parts of plants during their growth phase.

Horn Silica can be considered as a sort of “spray of light” that promotes plant vigour, and reins in excessive growth. It adds a cristalline, luminous quality to plants, and reduces their susceptibility to diseases.

Not only does Horn Silica (501) reinforce the effects of sunlight, it also gives plants a better relationship with the cosmic periphery and the cosmic environment.

This preparation is vital for the internal structure of plants and for their overall development. It promotes vertical growth, making it easier to tie up vines. It strengthens plants, and gives them greater suppleness. It improves the quality and resistance of leaf surfaces and fruit skins.

    Using herbal teas in line with the lunar phases (substituting chemical products)

Finally, biodynamics allows us to:

  • Reactivate the natural defensive mechanisms for the vines.
  • Obtain grapes of quality.
  • Move away from using chemical productions.
  • Use lower dosages of copper and sulfur.
  • Obtain a production which respects the environment and biodiversity.


“Reduce the oenological manipulations is to preserve the taste of our terroir”

  • Natural cold stabilization
  • No added sulfites during disgorgement process
  • Reduced added sugar
  • Non-branded corks


Spotlight on Meunier, the terroir of Cuisles and of the Vallée de la Marne. 
The sublime in the cuvées of exception


Vinification in oak barrels from Burgundy.
Oak barrels from Meursault – second wines.
The objective is to obtain a light oaky note which is sublime for the Meunier of Cuisles.


Stapling and aging with cork for cuvées of exception.


Natural cold stabilization.

o (198)

Non-branded corks

“It is pointless to put in place biodynamic practices if the wine cellar does not also respect the environmental issues”


Self-sufficient electricity


Recuperation of rainwater


Collection of rain water


Natural ventilation assured by Canadian wells


Recuperation of wash waters

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Our Certifications & Rewards

Officially under organic conversion since 2014


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We use biodynamic method [See our philosophy] and our domain has always been very careful when it comes to environmnetal issues. However official labelisation is very different process that is highly time-consuming and costly. We made this choise in 2014 and it should come to an end in 2017 when our first organic cuvées will be released.


Member of Meunier Institut


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Our role is to show that it is possible to produce exceptional cuvées with 100% Meunier – Meunier Institut Website 

Independent Winemakers for 3 generations


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By definition, a independant winemarker is  RM : Récoltant manipulant. A grower who makes and markets Champagne under their own label, from grapes exclusively sourced from their own vineyards and processed on their own premises. Contrary to the NM: Négociant Manipulant, who is allowed to buy grapes from another winemaker to produce its Champagne – Vigneron Indépendant Website


Member of “Circuits Courts” for more than 20 ans


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« CIRCUITS COURTS » aims to favor direct meetings between consumers and producers without any intermediary. The association gathers producers throughout all region of France. 1% of the annual turnover is given for charities. See our Events 

Independant Winemakers competiton 2016

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2 gold rewards in two participations

Guide Hachette 2016 Selection

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Every year, we are referenced in the guide. Keeping in mind that we had received a 3 stars “coup de coeur” on the Vintage cuvée Antique in the 1999 Edition.

Gault & Millaut Selection


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We are every year referenced in Gault & Millau selection as well

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