The history of Champagne Bonnet-Ponson starts from the second half of the nineteenth century with a small number of bottles up to the current production of about 70,000 champagnes per year.
In this process, every man and woman who passed to command have influenced, in their own way, the style of production and the construction of the cellar. But if we want to go deeper into today's work, we must mention Cyril Bonnet, who comes from his father's family branch. Entering an already established and consolidated context, he was able to read the present immediately and translate the 9 hectares of property into organic farming, with a production that is increasingly attentive to the environment and at the forefront of interventions in the cellar. The winery with its underground caves is located in Chamery; the estate vineyards are located in the premier crus of Chamery, Vrigny, Coulommes la Montagne and in the Grand Crus of Verzenay and Verzy. The fermentations and refinements in the cellar are carried out on oak barrels, steel and concrete tanks.
