The SIMON family has been cultivating AOC Champagne vines since 1913. It all began with Ernest Simon, born in 1885, who planted the first 6 ares of vines with his wife at the entrance of the village on Rue Pasteur. At the time, the vineyard was a secondary activity, as the farm was primarily agricultural. Cows (with fresh milk, cream, and butter sales), pigs, sheep, rabbits, and poultry were part of the farm, alongside some agricultural land and pastures. In 1942, Georges, Ernest's son (my grandfather), planted 16 ares in the "Le Chaufour" area. Back then, he delivered his grapes to Piper-Heidsieck, where they were pressed (as they are today) at the Nogentel pressing cooperative, just 7 minutes by tractor from Nesles. When Michel and Monique (my parents) took over the farm, they shifted the focus to Champagne production, expanding the vineyard to 1.5 hectares with plots like "Les Pierreries" and "Les Recettes." This led to the first bottles sold under the name Champagne SIMON-LEGRAND in 1998. In 2000, I joined my parents to establish EARL SIMON-LEGRAND. Today, the estate spans 3.5 hectares of vines (owned and rented). The cows, sheep, and pigs are no longer with us, but a few chickens and rabbits remain for the enjoyment of our visitors. Champagne is now the dominant activity on the estate and is set to grow further, with projects like the creation of a press, a cellar, and a wine store under consideration. Key highlights: - Immediate proximity: The estate is just minutes from the Tourist Office, making it ideal for families and visitors passing through. - Organic certification: High demand for "organic" visits, which we clearly meet, along with VDC and HVE certifications. - On-site vinification: Total transparency "from vine to glass," appreciated by both enthusiasts and beginners. - Traditional press (living heritage): A photogenic and educational feature. - Vitiforestry & eco-grazing (Ouessant sheep): A nature experience with visible biodiversity and strong educational value.- "Open-air museum": Showcasing old viticultural and agricultural machinery, highlighting local historical roots. - Guided tastings: Clear and educational exploration of the cuvées. - Efficient format (1–1.5 hours): Perfect for optimizing visitors' schedules. - Unique differentiation: The combination of proximity, organic practices, on-site vinification, traditional press, and a "museum" in the heart of nature is rare in the region.
