Second Generation, New Name
In Ville-sur-Arce, at the heart of the Côte des Bar, Thomas de Marne and Florie Pilares have taken the reins of the family estate — formerly Champagne Val Frison. Six hectares of Kimmeridgian terroir, 93% Pinot Noir, aged in Burgundy barrels. Zero dosage, native yeasts, and a vision stretching toward vitiforestry.
From Val Frison to Thomas de Marne
The story begins with Valérie Frison, who took over her family's vines in Ville-sur-Arce in 1997, initially selling grapes to the local cooperative. Together with her then-husband Thierry de Marne, she began converting the 6-hectare estate to organic viticulture in 2003 — a radical decision in the Aube at that time. By 2007, they achieved certification and began making small quantities of their own champagne, releasing their first wines in 2010 under the name Champagne Val Frison.
Thomas de Marne, Valérie's son, grew up in the vines but left to study viticulture and oenology. He spent time working at Domaine Yoyo in Banyuls-sur-Mer under the Mediterranean sun before returning to Champagne in 2018 alongside his partner Florie Pilares. They spent two years learning alongside Valérie, absorbing the secrets of the Kimmeridgian terroir. By the 2020 harvest, Thomas and Florie had taken full control — and with it, the new name: Champagne Thomas de Marne. The cuvées kept their names (Goustan, Lalore) but gained two new bottlings: Holistique and l'Éclos de la Côte.
"Their goal is to produce wines with as close to zero additions — sulphur, sugar, enzymes, etc. — as possible. As for the winery and the winemaking, Thomas has kept his mother's practices: grapes harvested ripe, direct press, native yeasts fermentation and aging in 228 L barrels."
— Beaune Imports
Côte des Bar, Kimmeridgian
The estate sits in Ville-sur-Arce, the southernmost heart of Champagne where the Côte des Bar meets Burgundy geographically and spiritually. The soils here are Kimmeridgian and Portlandian — the same limestone-rich clays that give Chablis its mineral cut, layered with marl and fossilized shells. The Kimmeridgian gives structure and intensity; the Portlandian lends elegance and finesse.
Thomas draws subtle distinctions within his 6 hectares. Parcels contain white clay (argile blanche) and yellow clay (argile jaune), each expressing different faces of Pinot Noir. Natural cover crops grow wild between rows — different plants in each parcel, reflecting subtle differences in terroir. Ploughed in March to prevent competition, these cover crops feed the soil without chemical inputs. The estate is in conversion toward biodynamic practices, with plans for vitiforestry by 2026 — integrating hedges and fruit trees to enhance biodiversity.
Kimmeridgian limestone dominates — grey marl rich in fossilized shells, the same strata found in Chablis. A small portion of Portlandian soil (white stones) where Chardonnay thrives. 93% Pinot Noir, 7% Chardonnay. The Aube's continental climate with cold nights preserves acidity.
Organic since 2003, certified 2007. No herbicides since conversion. Natural cover crops in every parcel. Hand-harvesting at full ripeness — rare in Champagne where early picking is common. Moving toward biodynamic principles and vitiforestry for 2026.
Burgundy Barrels, Zero Dosage
Thomas's winemaking bridges two worlds: the precision of natural wine and the structure of classic Champagne. Grapes are harvested ripe — a departure from the region's usual early picking — then direct-pressed. Fermentation occurs spontaneously with native yeasts in 228-liter Burgundy barrels (used oak), where the wine ages for 10 months on its lees. Full malolactic fermentation occurs naturally.
The result is Brut Nature — zero dosage, no sugar added at disgorgement. Sulfur is used only when necessary, in minimal doses (added after malolactic for the Holistique cuvée, for example). No filtration, no fining, no enzymes. The Champagnes are technically non-vintage but always from a single harvest, aged "sur lattes" for limited time before disgorgement. New 500L and 600L barrels are being introduced for experimentation.
Single Harvest, Brut Nature
Unlike traditional Champagne houses that blend multiple vintages, Thomas's cuvées are always from a single year — though labeled NV by regulation. This transparency, combined with zero dosage and minimal sulfur, creates Champagnes that speak directly of their vintage and terroir: pure, limestone-driven, unadulterated.
Vitiforestry & Regeneration
Thomas and Florie are not content to rest on the organic certification achieved by Valérie. Looking ahead to 2026, they are planning the implementation of vitiforestry — the integration of trees, hedges, and biodiversity corridors throughout the vineyard. This agroforestry approach will enhance soil health, create habitats for beneficial insects, and strengthen the estate's resilience against climate change.
The vision is regenerative: to move beyond sustainable farming toward agriculture that actively improves the ecosystem. With Florie's influence from Banyuls and Thomas's Burgundian training, the estate represents a new wave in Champagne — one that respects the region's traditions while questioning its chemical-intensive conventions. They are part of a growing movement of young growers in the Aube who see Champagne not as a brand to be blended, but as a terroir to be expressed.
"Absolutely delicious, limestone-driven wine... These are mainly single vintage wines; all aged in Burgundian oak barrels with a limited period sur lattes."
— Les Caves de Pyrene
The Thomas de Marne Cuvées
All Champagnes are Brut Nature (zero dosage), organic certified, and vinified with native yeasts in Burgundy barrels. The wines are neither filtered nor fined. Production is small — approximately 15,000 to 24,000 bottles annually from 6 hectares. Each parcel is vinified separately to preserve terroir expression.