When Eugène Chevalier founded his Maison in 1920 in Charnay-lès-Mâcon, just outside Mâcon in southern Burgundy, he set himself a bold task: to bring prestige sparkling wine to a part of the region better known for still wines. While names like Nuits-Saint-Georges and Rully had already built reputations for effervescent excellence, the Mâconnais remained largely untapped. With vision and persistence, Chevalier established a new tradition—one that continues to guide the house more than a century later.
Today, Chevalier Blanc de Blancs and Chevalier Rosé are both crafted using the “Méthode Traditionnelle“, the same rigorous process used in Champagne. After an initial fermentation, the base wines are blended according to the house style. A second, slow fermentation in bottle—lasting a minimum of nine months—gives rise to fine, persistent bubbles and layered nuance. This extended bottle aging at low temperature imparts subtlety, texture, and finesse to each cuvée. Once riddling and disgorgement are complete, the final detail is added: the liqueur d’expédition, which defines the wine’s balance and character.
Whether in the vibrant Blanc de Blancs or the delicately expressive Rosé, the result is sparkling wine of clarity, poise, and regional typicity. Made exclusively from grapes grown in Burgundy and Jura and handled with care at every step, Chevalier’s sparkling wines offer the refinement of traditional method winemaking—at a price that makes them remarkably accessible. Crisp, elegant, and unpretentious, they are both a tribute to heritage and a celebration of everyday pleasure.
