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Andrè Robert

Andrè Robert
Information
Region: Champagne region (France)
Year of foundation: 1962
Hectares of vineyards: 14
Annual production: 100,000 bottles
Winemaker: Bertrand Robert
Address: 15 rue de l Orme - 51190 LE MESNIL SUR OGER

The tradition of the Maison de Champagne André Robert is truly significant and full of love and passion for its work, as well as foresight and intuition. First of all, it is a story that begins far away, at the beginning of the century, with Henri Robert who, already in the period of the First World War, became passionate about the production of champagne and began painstaking work, especially in the vineyard: a true example for future generations. generations. In the 1930s he brought together a group of winemakers, convinced that teamwork was a winning strategy. It obtains the first sales and public successes, despite the difficulties of the Second World War; this allows his son Andrè, in the early 1960s, to acquire the maison (initially created as a cooperative); the structure includes splendid plaster cellars dating back to the 19th century which have remained the prestigious current headquarters and where the champagne produced still rests and refines today. The first year of marketing with its own brand, with its own name, was 1962 and it immediately happened: the work in the vineyard and in the cellar, obsessively focused on quality, pays off. New markets are opening up abroad, but the domestic market is also thriving. Today the company is run by the fifth generation, represented by Bertrand Robert and his wife Colette, with the valid help of their daughter Claire. The domaine is made up of 14 hectares, with plots scattered in the most prestigious areas, between Grand Cru and Premier Cru. The classic Champagne vines are grown: Chardonnay, Pinot Noir and Pinot Meunier although the first, a white grape, represents the priority part of the company. Today Andrè Robert is one of the most representative independent vignerons and is a reference model both for the work in the vineyard and for the refinement of Champagne, cured in barrique with the incessant aim of creating the best possible product, adhering and consistent with the reference terroir.

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