Innovation

Christophe Lefèvre is one of the first winemakers to create 100% bio champagne in the region. Having inherited a conventional vineyard, he created the first generation of bio grapes in this vineyard. The difference from a conventional champagne is at the level of the vineyard. In the bio vinification a high number of products are not authorized, we do not find any chemical product in the grapes nor in the whole process. Of course, to vinify a bio champagne and to know which products to choose, Mr. Lefèvre works with the oenological institute of champagne which elects which products can be used or not. For example, when making a traditional champagne, sulfur bisulfite contains ammonium, which is very harmful to health, while in his champagne Christophe uses sulfur bisulfite with potassium, which is much healthier. If one pays attention to the composition of a conventional champagne, one can be very shocked by the high content of chemicals that are dangerous for our health. In addition to its commitment to bio viticulture, Champagne Christophe Lefèvre is one of the last Champagne houses to still use a traditional press.

To convert conventional vines into bio vines can take more than six years, everything is done in several steps. Mr. Lefèvre decided to do everything in one year in order to be able to make 100% bio champagne quickly. It is only after the fourth harvest, the fourth year, that a vineyard becomes totally bio.

Moreover, thanks to his mechanical diploma and his learning of the organic way of working through the years, Christophe has developed machines that respect the soil of his vineyard, because usually the machines used in the vineyards turn out to be very destructive. In fact, apart from his commitment to bio viticulture, he respects the environment by using electric cars as company cars, heating his premises in a respectful way and buying only bio food.

Inspiration

Today, several companies in the champagne industry are focusing on an organic range to be environmentally friendly from the raw material to the final product to the packaging. The companies have objectives that are to respect the customers and the environment but also to verify that the products are not toxic for the consumers and that the production is done with respect for the environment.

In this case, Christophe Lefèvre has created his company from love and passion for the champagne field.

Beyond the conception of his champagne, Christophe Lefèvre is respectful of the environment from A to Z even in the tapes that seal the boxes.

The office where he works has a responsible way of heating and the vehicles they use are electric even in his private life; he heats his house with a wood fire. Organic and eco responsibility is an integral part of his life and he recycles everything, for him, "everything is recyclable."

All packaging is "Made in France." The packaging is made in France even if it is more expensive, so a transport that uses not too much carbon to be respectful of the environment.

As for the social aspect, Christophe Lefèvre respects his employees and pays them well for the work they do in his company. He started the bio at 30 years old because he was militant, he recovered the domain but did not want to make wines loaded with pesticides which are carcinogenic and also can cause consequences to the health of his customers, not to "murder" them. He dreamed of an organic world which means that he advocated organic products and wanted to make an organic range.

Having a thought for the environment, he wanted to have a type of champagne 100% bio which did not contain pesticides or toxic substances for the consumers to follow his values which are the respect for the customer and the environment.

Overall impact

Nowadays, the impact of bio is important in the field of champagne for the environment and the customers since selling a champagne that is good for the environment and the health of the consumers is the final objective of the champagne field.

For Christophe Lefèvre, bio is becoming a fashion that can transform a whole range of champagne. However, changing the range of bio products can create questions from consumers such as "if now it's organic what did we drink before", so it can be dangerous to go bio. Before, the unions considered bio as embarrassing because they thought that champagne is only one type of champagne. Today, it is the opposite. Many houses today are coming out with organic ranges but only ranges, meaning that the rest of their champagne is toxic for the environment and the health of consumers. On the other hand, what is good is that the catalog of chemical products for conventional champagnes is decreasing (at least a loss of 70% of products that were carcinogenic, etc...)

Some are afraid of not being able to work anymore because of that so more and more winegrowers are saying "we might as well go bio". Christophe Lefèvre hopes that there will be more training in organic in wine schools.

According to Christophe Lefèvre, some winegrowers go organic for commercial reasons because they think it will sell better or be more expensive, but he was convinced to go organic. However, they sell the organic champagne at a reasonablr rate compared to the market.

When Christophe Lefèvre was young and militant, he used to lead meetings on bio for information purposes because before there were many problems in the vineyards, but he stopped because nobody was interested. There are 6 winegrowers in his commune and according to him, the more winegrowers who produce bio champagnes, the more it motivates young people to go organic. He coached 4 winegrowers to teach them the art of organic and in his region, he is said to be a reference in organic but remains humble.

Since Christophe Lefèvre has been promoting bio, several vineyards have followed him and are keen to produce bio champagne.

Business benefit

Christophe Lefèvre's business is based on the quality of his grapes and his bio designation. These values allow him to guarantee a quality wine with better tasting grapes. His champagne requires a perfect mastery of winemaking which then creates its success since the taste does not only depend on the organic appellation but on a whole manufacturing process upstream. His respect for the environment in connection with the quality of his product allows him to export 40% of the production abroad as in Japan, Italy and Denmark. It is clear that the image of the brand is essential for the sale of his product and the evolution of his brand. He wants his customers to be able to buy a wine of high quality.

Christophe Lefèvre therefore uses a specific process to obtain his product. This process is more expensive because it requires a technical mastery that few people have and notably a hand finishing that completes the work of the machines. His champagne house has forged its process that gives him this virtue in the creation of his champagne. But this cost is profitable thanks to its strong export to foreign countries.

Social and environmental benefit

Christophe Lefèvre, is an innovative company on the market from the point of view of its know-how and its irreproachable respect of the environment.

It is an ecological company which favors the production of organic champagne by using the maximum of organic products and responsible means of production by producing locally.

Indeed, the great innovations brought by Christophe Lefèvre such as a unique know-how in the conception of organic champagne by using no chemical products in the grapes or the use of indigenous yeasts for a quality and eco-responsible product, brings him many benefits.

Environmentally, the company benefits the environment in several ways.

The use of processes and methods of ecological viticulture (certified FR-BIO-01), allow it to have products of better quality for its consumers by having no GMO or pesticides harmful to health. There is also the respect of the earth which is a great advantage with unpolluted soils, and which is thus rich in minerals necessary for the good development of the vineyards (with very low content of sulfites).

Its know-how in the way of harvesting, working and refining brings to the company a very low carbon footprint compared to its competitors. Thus its values are consistent with that of the environment and profitable for its employees who work in more than perfect conditions and to consumers with a quality product.

Moreover, Christophe Lefèvre's numerous innovations have a certain impact on the social side. Their innovation benefits their customers by offering healthy food options using natural and organic resources while meeting the needs of their consumers. Christophe Lefèvre also benefits the company by providing excellent customer service, offering various customer surveys and feedback initiatives, and taking care of employees.

From another point of view the company gives the opportunity to modest people to have access to their luxury organic champagne. While offering a good quality product made locally with passion.

Thus Christophe Lefèvre has all the necessary characteristics to convince a regular and demanding clientele.

Interview

Christophe Lefèvre, Winegrower