Our Brand : Champagne André Heucq
From “Heucq Father & Son” to “André Heucq”.
André is the first name of the founder and also of the current winemaker (our father), initiator of
these evolutions, “André Heucq” affirms more our vine grower claim and our history.
An “H” written with a brush highlight the manual and artisanal work on our farm. By evoking a
“4”, he refers to the four elements : earth, fire, water and air.
“Nature” and “Terroir” frame a moon and affirm what animates us on a daily basis: to be closer
to our terroir while respecting nature. The moon marks our attention to the lunar calendar for
our work in the vineyard as in the winery
These are our historic champagnes, inherited from our great-grandfather and have evolved over time and generations.
- Hommage Parcellaire
It is an ode to the land and our vineyard that gives us the opportunity to extract from a single plot, a single grape variety and a specific year, an exceptional vintage
Cuvees released from our vinotheque.
- Les Coteaux Champenois
Red wines from old vines with low yields, harvested late to benefit from a high concentration of aromas.
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.
As the fourth generation, we try to bring new ideas while keeping working with our parents to bring together modernity and tradition.
Alexandre & Fanny Heucq
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.
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.
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.
Our soil management
“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.
Learn more about horn manure & horn silica
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.
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.
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
Our Wine Warehouse
“It is pointless to put in place biodynamic practices if the wine cellar does not also respect the environmental issues”
Recuperation of rainwater
Collection of rain water
Natural ventilation assured by Canadian wells
Recuperation of wash waters
Officially under organic conversion since 2014
Member of Meunier Institut
Independent Winemakers for 3 generations
Member of “Circuits Courts” for more than 20 ans
Independant Winemakers competiton 2016
Guide Hachette 2016 Selection
Gault & Millaut Selection