Alexandre Lamblot is the thirteenth generation of his family to grow grapes in Champagne, working in the northern reaches of the Petite Montagne de Reims — Vrigny, Gueux, Janvry, and Chenay — across roughly four hectares of vines inherited from family or rented and farmed himself. He took over his own parcels in 2013 after a formative apprenticeship with Jérôme Prévost, and released his first wines under the A. Lamblot label in 2019. The work in the vineyard is unusual even by natural-leaning Champagne standards: dense plantings of around 9,800 vines per hectare, all by sélection massale; no large tractors, only light mini-tractors when tilling is needed; a mobile chicken coop that fertilizes the rows; vine braiding in the winter for natural frost protection; essential oils used to reduce copper and sulfur applications; and around a hundred different tree species interplanted per hectare to shade the vines and support biodiversity. The estate has been certified organic since the 2021 vintage. In the cellar, every press is vinified separately, indigenous yeasts only, in a mix of mostly used barrels from 228 to 600 liters. Bottled at around eleven months without fining, filtration, or cold stabilization, with very low total sulfur. Riddling is by hand, disgorgement à la volée. Production is tiny at under 10,000 bottles across the entire range.

La Vigne à Vovonne is a single-parcel pinot noir from the lieu-dit Les Clos in Vrigny, planted in 1984 on Ypresian sands, sandstone, and calcareous clays. Malolactic completes on its own, disgorged under a rising moon, total sulfur under 5 mg/L — about as low-intervention as champagne gets. The wine is dense and sanguine, all wild strawberry, blood orange, smoke, and crushed stone, with the kind of textural grip you expect from still pinot noir more than from sparkling. A few hundred bottles produced.