Story of Veuve AngelY

Marie Angely inherits the vineyard of her husband who disappeared very young. In memory, she decides to create a special cuvée which will be named: «Veuve Angely». Almost 4 centuries have passed, and the same hillsides inscribed on the heritage of humanity give birth to this Champagne of character that illuminates the best tables. The most elegant
tribute of all.

Veuve Angely range

The secrets of the Champagne’s creation are revealed in the subtle mosaic of micro-territories guaranteeing their sheer elegance. Our vineyard plots are ideally distributed across multiple sites in the Champagne region to achieve a perfect balance: Sézanne, Baye, Bergères-sous-Montmirail and Talus Saint Prix. To bring out the full expression of a singular territory on the borders of Epernay in eastern France, Champagne Veuve Angely is available in 3 colours: Brut, Rosé and Blanc de Blancs.


Thanks to 3 emblematic grape varieties: pinot meunier, pinot noir and chardonnay, each wine represents a unique composition of freshness, power and suppleness. Champagne Veuve Angely is inspired by the typical champenois method: a wine production technique marrying the best of tradition and modernity to produce exceptional effervescent wines on one of the most unusual French vineyard territories.

THE Art of traditionnal wine-making,in 4 stages

Maintaining the utmost respect for unique traditional expertise, we aim for excellence at each and every stage of our champagnes’ production.

1. The grape harvest.
Our grapes are harvested by hand all at once to maintain all of their properties. A rigorous selection process allows us to keep only the best bunches. Lastly, this key raw material is instantly transported to start the pressing process as soon as possible.

2. The 3 fermentations.
The first of these, the alcohol fermentation (8 days), transforms the sugar into alcohol. The second, known as the malolactic fermentation, helps to reduce the wine’s acidity by turning malic acid into lactic acid (3 to 6 weeks). The resultant wines are still whites, known as « light wines, » each with the characteristic features of each plot’s soil. In the early part of the year, during the blending period, our cellar master marries together batches with different aromatic qualities to craft our champagnes’ unique characters. Occurring in the bottles with a small amount of sugar and yeast, the 3rd so-called « bubble-forming » fermentation lasts 2 to 3 weeks. A provisional airtight seal helps promote the bubble formation, creating the champagne’s characteristic.

3. Riddling.
The bottles having been lain down for 12 to 15 months, the yeasts are deposited inside them, creating the cloudiness which is collected during the riddling process and expelled on disgorgement. Positioned, tipped and turned on a daily basis, the bottles are gradually tipped vertically so that the yeast deposit collects in the neck of each.

4. Final maturation.
A liqueur dissolved in a reserve wine (at least two years old) is added for a flavoursome finishing touch. The bottle is once again corked, muzzled (to keep the cork in place) and a further coating applied. Champagne Ameline is kept for at least 15 months before being sold. The stringent daily standards of a high-quality brand Every phase of production is rigorously and constantly monitored by all staff involved in the process. Every year when we bottle our champagnes, the year after the grape harvest, we ensure the continuance of the balance and style that have forged our brand identity.




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Contact us

Tel. : + 33 (0)5 33 89 00 19