In 1986 Dhondt-Grellet was started by Adrien's parents. Unlike many other producers in Champagne at this time, they had an affinity for healthy farming. Adrien took over in 2012 and has slowly been making changes to the wine, putting an emphasis on different cuvées highlighting their parcels and what Chardonnay can do in them.  Adrien is not certified organic, but as we often mention this doesn't say much. He is currently plowing by horse, free of herbicides and pesticides, and making his own compost with his main goal of creating microbial life to enrich the vine cycle. He has always looked to Burgundy for inspiration, realizing parcels in Champagne have unique terroir as well that deserve to be showcased. Yields are low and the grapes are harvested at optimal ripeness. In the cellar fermentation and aging happen in large oak barrels. The wines spend eight months on the lees without cold stabilization, filtering or fining and topped up as needed.