Champagne Charlier & Fils is a small family domain that's been rooted in village of Montigny-sous-Châtillon, in the Vallée de la Marne since 1892. The family's foray into the industry began as coopers before turning to Champagne production, an unusually fitting origin for a house whose identity remains closely tied to wood. The estate now encompasses approximately 15 hectares across Montigny-sous-Châtillon, Châtillon-sur-Marne, Œuilly, Mareuil-le-Port, Jonquery, and Courthiézy. Their vineyards are distinctly Marne Valley in character, planted 69% to Pinot Meunier, with 20% Chardonnay and 11% Pinot Noir—an emphasis that gives the wines their signature combination of fruit, power, structure, and opulence.

Carte Noire Brut represents the spirit of Charlier & Fils. This non-vintage cuvée brings together 60% Pinot Meunier, 20% Pinot Noir, and 20% Chardonnay, allowing Meunier’s orchard-fruit generosity to lead while Pinot Noir contributes structure and Chardonnay brings freshness and length. What makes it especially distinctive is the estate’s decision to mature its entire range in large oak foudres—a practice that's quite rare in Champagne, where large houses generally reserve wood for their most prestigious wines.
Charlier and Fils have been members of the highly selective Club Trésors de Champagne since 1972, placing the domaine among the original generation of grower-producers who helped establish the culture of artisan Champagne; while Carte Noire is not a Spécial Club bottling, the pedigree behind this wine is unquestionable.

Why You’ll Love It

• Authentic Vallée de la Marne character: A Meunier-led blend with generous white-fleshed fruit, subtle spice, and the supple, vinous breadth that makes the region so compelling.

• A rare wood-aged identity: Large seasoned foudres give the wine texture, integration, and quiet savory complexity without turning it into an overtly oaky Champagne.

• Exceptional grower pedigree: Charlier & Fils has been family-owned since 1892 and part of Club Trésors de Champagne almost from its inception—an important mark of historical seriousness, craftsmanship, and terroir commitment.

How To Serve It

• Serve at 46–50°F in a white-wine glass rather than a narrow flute, giving the wine room to express its apple, white-peach, spice, and foudre-derived nuances.

• Begin with classic Champagne pairings: Gougères, pâté en croûte, seafood starters, cod with beurre blanc, savory tarts, or a simple plate of aged Comté.

• Move into the main course: The structure allows this wine to be the star of the show at the dinner table, especially effective with roast poultry, pork, light white meats and mushroom dishes.