André Beaufort's winery was founded in 1969 in Champagne where Andrè & Jacques Beaufort began cultivating the six hectares planted with vineyards. Precisely in those years, Jacques, due to an allergy caused by pesticides, decided not to use any chemical products in his company. The vineyards are located in two different areas, Polisy and above all, Ambonnay, where the land is worked with superficial ploughing, vegetable composting plants mixed with organic products. Only spontaneous fermentations in steel vats and wooden barrels with malolactic fermentation carried out to avoid too high doses of sulfur dioxide Beaufort Frères classic method sparkling wine produced from 65% Pinot Noir, 35% Chardonnay grapes, short maceration on the skins for 12 hours without the addition of sulfur dioxide, malolactic fermentation carried out and subsequent refinement in steel barrels and refermentation in the bottle with the champenoise method, on the yeasts for at least 24 months and disgorgement at will, no filtration or clarification. The rosé version follows the previous classic one, but without the Chardonnay