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As a young couple, they decided to devote themselves to the great champagne adventure, a very bold decision at the time.

Auguste & Julie

1831: Auguste Boizel married Julie Martin, a descendant of a long line of winegrowers established in Aÿ since the 16th century.  In the family archives, shimmers a survey contract dated 1682: the royal surveyor had measured for her ancestors 24 acres of vineyards in Mareuil-sur-Ay. 


1834: official foundation of the House in Epernay, rue Saint Rémy.  Auguste and Julie decided to devote themselves and invest everything into the great Champagne adventure. Louis Auguste Gabriel Boizel came from an old Champagne family from Etoges, near Montmort. His brother was mayor of the village. Very unusual for the time, the Champagne house bore the names of both husband and wife, “BOIZEL-MARTIN.”  The couple also choose, among the first in Champagn, to affix a label on their bottles. Moving evidence of the company’s beginnings, the original label was found by a collector and very kindly offered to the Boizel family.  



At the time, Champagne still retained many secrets.  Production was unreliable: the harvests were often very poor in quantity and quality, winemaking and secondary fermentation were irregular to say the least because the role of sugar and yeasts had not yet been recognized or understood.


The blown glass bottles were very fragile, sometimes over half would break in the cellars during second fermentation.  The context is difficult and sales evolved abruptly according ot political and economic events.

The adventure was all the more remarkable as Auguste and Julie Boizel were both very young. Through enthusiasm and perseverance, and even reckless force, they managed to create fine Champagnes and have them recognized. Their reputation gradually grew in France and also abroad , as they had already guessed the importance of export markets. 



1853: they purchased for 800 francs an excellent site on the slopes of Mont Bernon. 1858 saw the start of the digging out of Very high and large cellars are carved from 1858 in excellent quality chalk which ensured freshness, humidity and tranquility, perfect for storing the wines in undisturbed conditions. Above, according to the customs at that time where personal and professional lives were often intertwined, they built the barrel cellars, large workshops for  the dégorgement (removal of the yeast sediment) and labelling, warehouses, offices and the family home.



1865: this was the year of the House’s first claimed vintage, the result of a blend of still wines from aa single exceptional year.  The Champagne people always keep one eye to the sky. The success of the harvest depends on its moods which are particularly capricious in this northern region. Great wines are born from a subtle balance of sun and rain. To ensure balance, fullness and continuity of taste in less remarkable years, Champagnes are almost invariably “multi-vintages”, made from several years and several villages.