Coming from a family of winegrower, the Lhopitals family is at the head of the Champagne House J. de Telmont, one of the last familial Champagne House.

Among its history, each family member creates, innovates and prints the evolution of the House with an eternal stamp.

Henri Lhopital, our founder, began to market the Champagnes he elaborated himself, which was quite a revolution in the Champagne landscape at that time. He became Champagne elaborateur, and commercialized his Champagne with his family name.

Andr Lhopital, second generation, increased the vineyard and bought different plots in the best villages of the region. He is also the Creator of the name J. de Telmont as we know nowadays.

Serge Lhopital, third generation, developped the sales and so the production of Champagne J. de Telmont. He decided to build a new production site in 1968. This production site is still the same today: 1 avenue de Champagne, in Damery.

Currently the House J. de Telmont is headed by Bertrand Lhopital. With his sister Pascale and his brother in law Philippe, the fourth Lhopital generation is working day after day so that J. de Telmont keeps its rank among the 20^th most important Champagne Houses.

The elaboration of Champagne starts in the vineyard. Our team of qualified winegrowers is working all year long to obtain from the vine the very best quality of grape.

The grapes are picked up by hand only during the harvest season. Then, they are transported to our pressing center so that we can extract the juice, which is called mot. This mot will become vin tranquille (steel wine) after the first alcoholic fermentation that transforms natural sugar and yeasts in carbon dioxide and alcohol.

The steel wines are tasted then by our Oenologist Team and our Cellar Master, and blended in order to create the different champagnes of J. de Telmonts range.

During the bottling process is added the liqueur de tirage, a mix of sugar and yeasts. This liqueur provokes the second alcoholic fermentation, which takes place in the bottle. The carbon dioxide produced cannot escape as the bottles are closed: this is the prise de mousse, the birth of the bubbles in the wine.

But we have to be patient: Champagne needs time to develop its aromas, its style and its character. After many months - even years - lay down in the cellars, bottles will get rid of their sediment during the remuage, done by machines nowadays, except for our Prestige cuvees that are still riddled by hand.

After this step, we add the dosage, a mix of sugar and Champagne. After a few more months kept in our cellars, bottles are labeled and ready to be tasted.