In 1930 Marcel Hostomme created his first cuvée, which a few years later would be marketed under the brand “M. Hostomme ". However, we need to rewind the tape to the beginning of the 16th century to find the first traces of the Hostomme family, who settled, precisely in 1500, in Chouilly, a French municipality in the Côte des Blancs, classified as Grand Cru.
With commitment, courage, determination and perseverance, it was at the end of the 1800s that the Hostommes chose to devote themselves exclusively to viticulture. They faced, over the years, numerous adversities, such as the great devastation caused by the phylloxera parasyte, which almost entirely destroyed their vineyards. Despite this, and after replanting their vineyards with grafted vines, the third generation is now active in the company which, with Laurent Hostomme, is carrying out a long-running wine-making project. Respecting the traditions and the oldest winemaking culture of the region, currently the Champagnes labeled Hostomme come from some of the best plots of the Côte des Blancs, and they convey an uncommon organoleptic complexity. Between the rows, the agronomic management aims at maximum respect for the environment, ecosystem and natural balance. In the cellar, alongside traditions, there are innovations and experiments; like the latest project born in the Hostomme house, which was to immerse an entire batch of Blanc de Blancs in the depths of the Atlantic. 500 bottles, which after the traditional aging in the cellar were sealed with lacquer wax, and then placed on the seabed off the island of Ouessant, 60 meters deep. A 12-month rest that would give birth to the “Abysse” Champagne, in the sign of the most creative innovation, for a Champagne that follows traditions but wants to be unique and original at the same time.