Aurélie Barrat – Œnologue & Co-Founder,

Champagne Barrat-Masson

Background & Founding

Aurélie Barrat, in partnership with Loïc (Barrat or Barrat-Masson depending on sources), founded Champagne Barrat-Masson in 2010. Their joint ambition was to create expressive, high-quality Champagnes rooted in respect for nature. Aurélie brings the technical expertise as an œnologue, while Loïc contributes the viticultural experience.

Vineyard & Viticulture

The estate farms approximately 7 hectares of vines in the Côte de Sézanne / Villenauxe-la-Grande region, planted roughly 90 % Chardonnay and 10 % Pinot Noir. The vineyards were converted to organic agriculture: the conversion was initiated around 2009 and certified soon after. Viticultural practices emphasise soil health, minimal chemical intervention and individual parcel attention.

Winery & Cellar Techniques

Aurélie’s winemaking approach is as minimal-intervention as feasible: each parcel is harvested by hand, pressed gently (using a traditional Coquard press), and vinified parcel by parcel in stainless steel vats, oak barrels or demi-muids. Fermentations use native yeasts or low intervention; maturation includes ageing on fine lees and extended bottle ageing, with limited or no dosage at disgorgement. Winemaking aims to let terroir shine rather than dominate.

Wine Style & Identity

The wines of Champagne Barrat-Masson convey clarity, tension, minerality and purity of fruit—especially driven by the high proportion of Chardonnay from the southern reaches of Champagne. They reflect a balance of freshness and maturity, with a strong sense of place. The leit-motif is precision, elegance and natural expression rather than overt manipulation.

Philosophy

Aurélie and Loïc’s joint philosophy centres on respect — for land, vine and cellar. They believe that great wine begins in healthy vineyards, and follow practices that support biodiversity, living soils and minimal cellar interference. Their goal is to craft Champagnes that are honest, refined and unmistakably rooted in their terroir.