Adrien Salot farms 2,2 hectares of vineyards in the hills just west of Château-Thierry, with his main parcels in Chézy-sur-Marne on the left bank of the Marne River (Rive Gauche), and additional vines in Azy-sur-Marne and Bonneil on the right bank (Rive Droite).

More than a vigneron, Adrien is an artist at heart. He draws his own labels, inspired by the ornate details of baroque art. Speaking of baroque, his favorite music is J. S. Bach - not everyday one meets a young man with such unique caracter. There’s something unmistakably personal in his wines, from the label to the decision in the vineyard and further in the celler.

We’ve had the privilege of following Adrien’s journey since just a few months after he took full control of the domaine, continuing the ethical and healthy farming his parents began in 1981.

The terroir

As the Marne River winds westward from Épernay, the soil composition becomes increasingly diverse. Chalk retreats deeper underground, giving way to Colluvium, limestone from the Eocene periode and clays. This is the Aisne department, where viticulture is still relatively marginal. Adrien farms vineyards on both sides of the river, which offers both north- and south-facing slopes. 

In the vineyard

Adrien is hands-on in the vineyard, where precision and low-impact techniques are essential. He applies copper and sulphur treatments 6–7 times per year to manage mildew, but otherwise embraces biodiversity. Insects and fungi are welcome and visibly thriving among the vines.

The vines average 60 years in age and are interspersed with simple ground covers like dandelions, pink dead-nettle, and buttercups—as well as more vigorous species such as wild parsnip, strawberries, and rosehips. Adrien accepts the naturally low yields that result from his farming methods, placing quality firmly over quantity.

Around the vineyards, hedges, brooks, grassy headlands, and walking paths are maintained as part of a broader ecological approach that respects the environment the vines grow in.

In the cellar
In his humble cellar, the modern pneumatic Bucher Vaslin press stands out. It is used for gentle, slow pressing of the grapes. After pressing, the juice settles in large open vats. No sulfur is used during vinification. Fermentation is entirely spontaneous, with malolactic fermentation typically beginning in the spring. Adrien tells us that the sound of malolactic fermentation is distinct from alcoholic fermentation—and invites us to listen closely at the barrel.

The wines for his entry-level cuvée Initiation are fermented spontaneously in enamelled stainless steel tanks, blending a base vintage with three years of reserve wines. They spend around four years sur lattes before disgorgement.

The vintage wines are aged for two years in barrel to develop complexity before bottling. There is no fixed formula—each year, decisions are made based on the nature of the vintage. Time spent sur lattes depends on the structure and potential of the wine. Production is very limited, but always a source of joy and discovery.