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Edouard Besserat was born in Hautvillers and over the years acquired great expertise in making champagne wines.

In 1843, he decided to produce his own champagne under the Besserat name and undertook to distribute it to the best known hotels, restaurants and wine shops.

His two sons Victor and Edmond later joined the business and they in turn acquired a passion for good craftsmanship as well as a dedicated commitment to excellence. One was an outstanding winemaker and the other a great taster and talented businessman. Both worked hand in hand to build the name and fame of the House of Besserat.

Later Champagne Besserat pursued its growth and quest for quality, aiming at ever more elegance, finesse and lightness.