The Pouillon family has been growing grapes in the region for over a century, but it wasn’t until 1947 when Fabrice’s grandfather, Roger Pouillon, decided to produce wine from his holdings along with the help of his wife, Bernedette, and his uncle, Louis Baulant, a well-known winemaker and consultant in the region. The estate continued to grow over succeeding decades as grape contracts expired allowing the family terroirs to be reincorporated into the Pouillon estate. James Pouillon, Fabrice’s father, joined the firm in 1964 and modernized the cellar by adding enamel-lined tanks and gyropalletes. Fabrice joined his father in 1998 after finishing degrees in both business and oenology school, and he has taken the winery in an exciting new direction. Fabrice is also known for his innovative “Méthode Fabrice Pouillon,” which involves producing Champagne without the addition of external sugars. Traditionally, sugar can be added during three stages of Champagne production: chaptalization, prise de mousse, and dosage. Fabrice’s method relies solely on the natural sugars present in the grapes, resulting in a purer expression of the fruit and terroir.