Edouard Brun

From 1875 to today

The founder Edouard Brun, was born into a family of coopers in 1875. Working alongside his father, he learnt his trade thoroughly and in 1898 founded the family champagne house of EDOUARD BRUN ET CIE. He was joined in 1927 by Edmond Lefevre, who himself was the son of a much respected producer in Champagne and with a wealth of experience in the ‘local’ trade. By 1928 the company’s cellars and offices had been installed, and indeed today they can be found on the very same site.

With the outbreak of the second world war in 1939, Edmond Lefevre was ‘called up’ to the army, leaving Edouard Brun to manage the business in his absence. 1942 saw the return of Monsieur Lefevre from the war, by which time their stocks of champagne had become sadly and severely depleted.

With new vigour and focus, ‘The House’ then embarked on a new direction. With the death of Edouard Brun in 1952, Edmond Lefevre set about putting a proper commercial structure in place and in 1960 Edouard Brun became a limited company. Monsieur Lefevre retired in 1968 leaving the management of the company to his children, Monsieur et Madame Delescot Lefevre, who steadfastly continue the company’s traditions, encompassing an annual production of 250,000 bottles sold around the world.

Since 1994 The Delescots have been joined by their two sons, Emmanuel and Philipe. Emmanuel looks after the commercial side of the business, whilst Philip manages the family’s vineyards and the company’s production.

The Cellars

Edouard Brun’s cellars, already many centuries old, ensure the perfect ageing of their wines under a perfect and constant temperature.

Production of Champagne

At harvest time, all the different wine juices are analysed and are put either into stainless steel tanks or small wooden casks; painstakingly, each by village, Premier cru and Grand cru and so on and so on. As with tradition in the Champagne region, the different cuvees are created by the Assemblage (the blending) of varietals and the different ‘Crus’ of the region. This important stage guarantees the constant individual characteristics of their ‘House’. All champagnes go through malo lactic fermentation and uniquely, some will have their fermentation in small oak barrels. The small oak barrels impart a significant exchange between the wood and wine, but importantly never overtake the importance of their fruit. The cuvees are then bottled in their cellars, where they will then rest for some time and in most cases, for many years.

 

Read more on their website: http://www.champagne-edouard-brun.fr/en/notre-maison