L'esprit de la Maison

Quality and Innovation

Chanoine Frères has a rich heritage of three centuries of expertise, built by six generations of adventurous merchants who form a major Champagne dynasty, the Chanoine family, and then by their successors, who are driven by the same vision: A demand for quality and a taste for innovation.

Head Wine-Maker

The House Philosophy

Our People

Isabelle Tellier,

Head Wine-Maker


Appointed Head Wine-Maker of the House of Chanoine Freres in 2001, Isabelle Tellier is one of the first women ever to hold that position in a Champagne house. Her entire professional career, which began in 1992, has been made in the Champagne world. Her experience in creating Champagne wines and her expertise are considerable.

As guarantor of the quality and style of all the House’s wines, she is responsible for formulating the Chanoine and Tsarine cuvées and manages all phases: selection of the grapes at harvest, tasting the vins clairs, assembling the crus and the grape varieties, fermentation, ageing, etc.

Isabelle Tellier, a passionate and genuine woman, is the creator of Tsarine Rosé, Tzarina, Chanoine Blanc de Blancs, the Chanoine Frères Réserve Privée brut and rosé lines, and the new Orium cuvée from Tsarine.

A graduate enologist of the University of Reims Champagne Ardenne, Isabelle is a member of the Association Amicale des Chefs de Cave de Champagne (AACCC).

An inspired creator of new “cuvées”, this noble lady of Champagne has received more than 60 distinctions, each of them a mark of her talent, her uncompromising demand for quality, and her pioneering spirit.

Sharing and passing on


“Sharing is the reason the House of Chanoine Frères exists. Making the pleasures of Champagne known, from generation to generation. Chanoine Frères Champagnes are essentially wines meant to be shared.”

“Sharing our culture and our love of Champagne is natural for a house like ours, with its three centuries of history. Chanoine Frères is proud of that heritage, which draws its strength from the values and the character that have been handed down by its founders and their successors.”

Franck Coste,

President CEO of Champagne Chanoine Frères 

“Since 1730, Chanoine Frères has been a great Champagne house, a pioneer and a visionary. Its vocation is to continue to have influence by cultivating its expertise: Formulating quality Champagnes, remaining true to its heritage by showing creativity and audacity.”

“The ambition of the House of Chanoine Freres is to win over an ever-greater public, in France and around the world, with its Chanoine and Tsarine cuvées.”

“The House is part of the LANSON BCC, , an independent, family-owned group and a major player in the Champagne market who inspire and share that vision.”


Our People

At Chanoine Frères, the role each person plays is very important. Our people are artisans of quality. Creating the different Chanoine and Tsarine cuvées requires unwavering attention to all details, at each stage of the winemaking process, from assembly, ageing, and bottling to packaging, labeling and shipping.


Our people are professionals with talent and taste who share a love of a job well done and the pride of making our House’s champagnes in its cellars on the Allée du Vignoble in Reims. They perpetuate the heritage of know-how and tradition that the House of Chanoine Frères has cultivated and enriched since its founding in 1730.




Rachid has been with the House for over twenty years, and is in charge of all the production lines and the packaging and labeling shops for the cuvées. This top champagne professional carries out his crucial duties with simplicity, diplomacy, and very high standards..

“My obsession is quality, at all levels — our products, the work we do, and our work environment. It’s a virtuous circle in which everything is connected.”



Bruno has a passion for fine bottles; he supervises the packaging and labeling of the prestige cuvées. All the work is done by hand, and Bruno is the master craftsman who sets the bar for quality and excellence. He has a talent for making clear exactly how each gesture is performed.

The bottle and the nectar in it go together, and when you’re working by hand, each element must be exactly in its place. The label and neck band are positioned to within a half-millimeter. The four folds in the capsule are precise, oriented correctly, and never crushed!




Bruno is a little like a ballet master. He choreographs the incessant movements of inventory and shipments In the warehouses. Always calm and methodical, he orchestrates the flow of several tens of thousands of bottles of champagne each day... like a true maestro.

“Knowing where every case of each champagne is at any instant in time. Organizing movements and positions, in space and in time, with agility.

I like the challenges.”



Chloé, born with the century and part of the digital generation, is at ease in front of any screen. She’s the curious, sensitive type, which fits her job: Making sure people know about the Tsarine cuvées and developing their image on the social networks.

Nowadays a lot of consumers make an occasion of their tastings and like to share the photos with their friends on the networks.




With twenty years’ experience with the House, Richard is conscientiousness personified.

He supplies the production lines with the corks, labels, neck bands and capsules that stopper and dress the House’s champagnes. The meticulous care he takes ensures that each bottle is properly packaged and labeled.

“I like to see work done right.

Every evening I get everything ready for the next day’s production. In the morning I check to make sure that each line has the right supplies. And at the end of the day I put everything away and re-inventory.”



Reliable and chock-full of energy and drive, Anthony is in charge of disgorging the bottles of champagne that have come to the end of the ageing process in the House’s cellars. Disgorgement is a delicate operation specific to champagne which consists in uncapping the bottles and removing the fermentation deposits.

Just after disgorgement comes dosage, and then corking. The line moves very fast. I’m right there, watching like a hawk and jumping in if necessary, a little like a mechanic during a Formula One race.

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Like a rigorous orchestra leader who lets not a single note get by, Denis directs operations and leads the House’s production team with empathy and method. An athlete and accomplished swimmer, Denis sees his task as continuing to make the House advance along the track of performance and excellence.

“Sharing knowledge and quality are in Chanoine Frères’ roots. It’s a family story in which we’re growing together, with mutual trust and without compromise.
The part each person plays is important. Attention to every detail and constant vigilance are essential. Our champagnes are magnificent products, and they inspire us to aim at perfection.”



As Chef de Cave, Isabelle oversees the creation of the cuvées with a masterful hand; she is one of the first women in the champagne world ever to hold the position. As unassuming as she is talented, Isabelle is the creator of Tsarine Rosé, Tzarina, Tsarine Orium, and Chanoine Frères Réserve Privée.
Vivacious and with a sense of humor as sparkling as the wines she creates, Isabelle is an epicurean who loves to cook and invent new pairings of food and champagne

My job is essentially a creative one. For Tsarine and Chanoine, I strive to create champagnes that are unique, like perfumes. Surprising people and turning their heads is what our House is all about. And there are still so many things to invent! Champagne’s very nature is evolving as consumers’ tastes evolve.

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Cheerful and conscientious, Carlos is responsible for two tasks: supplying the champagne bottle packaging and labeling lines and loading pallets of cases in the House’s warehouse.

He operates in high gear with an energy that’s contagious.

Everyday, I prepare the supplies for the lines in accordance with the fabrication order for the next day.

I check everything – corks, labels, capsules, wire cages… and then I double-check. I give it all I’ve got. There’s no room for errors.



Carine, bubbly and always pert, organizes the shipments and guides the drivers who come to pick up the cases of champagne. Vivacious and straightforward, she’s the House’s smiling face and at the same time formidably efficient!

I take care of shipments. At 8 a.m. the trucks are there, ready to load and get back on the road. I check the drivers in and orient them. I draw up the papers, and off they go again.

I’m in my element. I love champagne and I love people!

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Olivier has a love for machinery, and as head of the maintenance team he holds sway over some fifty machines — disgorging machines, dosing and corking machines, wiring and labeling machines. Timing must be perfect and precision and reliability uncompromising on a line that operates in a continuous flow.

I’m there at 7 a.m. before anybody else to check the setup of the production lines for the different bottle formats. What I love is disassembling and reassembling the machines. Like a watchmaker, I work by ear — if a machine is out of adjustment, I can hear it.



Lucie is organized and rigorous. Among the critical missions entrusted to her is the demanding responsibility for making regulatory declarations to the highly punctilious French Customs services. She keeps meticulous books in order to determine the excise taxes to be paid on the wines.

They call me “Madame Centime” (“Ms Penny”)! I have to keep track of everything that leaves the House, keep up with all the champagne shipments, record each movement. Every month, everything has to be calculated and declared to the nearest centime. Champagne is all about pleasure, bubbles… and taxes!




A local boy and the son of a winegrower, Jérôme has champagne in his blood. He’s multidisciplinary, taking part in all stages of the winemaking process, from reception of the harvest through to bottling. He’s curious and attentive and knows which questions to ask.

In the vat-room, my job varies at different times of the year. I bring in the new musts, I take part in blending, filtering, bottling, and many other tasks. I'm interested in everything and I’m always learning.



Pascale has worked at the site since its creation in 1996 and saw Chanoine Frères’ above-ground cellars – among the first and the largest in Champagne – being built. She soon saw the birth of one of the House’s great successes, the Tsarine cuvées.
As administrative and financial manager, Pascale is a pillar of the House; she knows everything about it, acts as custodian of its culture, and champions its values.

In a way I was here at the opening of the House on the Allée du Vignoble, and I’m deeply attached to it. To make good champagne, everything has to be extremely precise – the figures as well as the blends.




Vivacious and dynamic, Karen is in charge of planning the packaging and labeling of the bottles. In France and internationally, that accounts for over a thousand different items for which she manages inventories with high standards of reliability.

I make sure all the needed supplies are available for each order, each country and each customer. Labels, corks, wire cages, coiffes, boxes, cases — everything has to be there on time, in the right quantities and the right languages. An-ti-ci-pa-tion is the secret. And I double-check everything!

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Fabien is purposeful and committed to his work. He’s a man who knows the value of things. In the cathedral-like cellars, he moves the champagnes that have finished ageing to the disgorgement lines. In this place of soaring spaces, he dexterously moves bins containing 500 bottles to a height of up to 6 meters.

My job is to go to the right place at the right time. I keep an even, gentle pace. Because champagne is fragile. I’m responsible for thousands of bottles up on the forks of my lift. And I’m proud of that.



Pascale has worked at the site since its creation in 1996 and saw Chanoine Frères’ above-ground cellars – among the first and the largest in Champagne – being built. She soon saw the birth of one of the House’s great successes, the Tsarine cuvées.
As administrative and financial manager, Pascale is a pillar of the House; she knows everything about it, acts as custodian of its culture, and champions its values.

In a way I was here at the opening of the House on the Allée du Vignoble, and I’m deeply attached to it. To make good champagne, everything has to be extremely precise – the figures as well as the blends.






Nicolas is a perfectionist whose task is to put together the blends designed by the Head Wine-Maker in the vat-room. Each of the House’s champagnes is the fruit of a specific blend or assemblage.

My job is fascinating because each year is different. It’s very precise work. To me the vat-room is like a forest, a beautiful, quiet place with its orderly rows of vats where our wines age. It’s pretty athletic — I cover several kilometers from one end to the other.



Mathilde is young, but highly experienced; she makes the liqueurs de tirage that will help create the bubbles in the House’s champagnes and bring out their organoleptic qualities.

I prepare the wines before they’re bottled. I observe, I feel, I make constant checks to monitor the wine, which is a living product. Wine does need to be left alone, but at the same time it requires a lot of work.



With an iron hand in a velvet glove, Didier supervises the stages of disgorgement, corking and wiring-on of the cork in the House’s bottles.

With me things have to move: The work has to be done precisely, rapidly, and efficiently. After the final operations, I also handle the final inspection. The champagne is finished and ready to leave the House, and it has to be impeccable to be shipped to our customers.



Meticulous and attentive to every detail, Daphnée “dresses” the bottles of champagne in the House’s job shop.

I take care of the prestige cuvées and limited series that have a custom packaging. I make sure that the capsules, neck labels, and labels on our bottles are perfect. Nothing gets past me. I’ll admit it: I’ve become compulsive!



Édouard, an experienced oenologist, is in charge of winemaking, assembling the blends, and bottling the cuvées. Precise and rigorous, he also happens to be an Epicurean who loves to cook and invent ways to marry fine food and Chanoine and Tsarine champagnes.

In tasting the vins clairs and preparing the blends, I mobilize my memory and my experience of everything I’ve ever tasted. My job is to anticipate how the wines will evolve. All my senses are awake; I’m hyper-concentrated.



Sylvie’s quick eyes oversee the quality of the packaging and labeling when the bottles are packed before being shipped to the four corners of the world. Those eyes are accurate to the millimeter.

I’m like a haute-couture seamstress fitting an evening gown. The capsule, the neck band, the label… A bottle of champagne is like a dress — before going out, everything has to be perfect. If the slightest detail is off, I pull the bottle and re-dress it by hand.



Vincent is the methodical and meticulous person in charge of sanitizing the machines used for disgorging, corking, wiring, labeling, etc. The work he does every day is essential for ensuring adherence to hygiene and food safety standards.

I work in the evening, after the lines have been stopped and taken apart. Everything is quiet. I clean, rub, and scrape. The machines have to be spotless for the next day’s production. I guess you could call me Mr. Clean!



Authority is not simply a matter of age. Manon, a young QHSE manager, quickly had the employees’ safety well in hand. With her smiling yet determined demeanor, she sees to it that resources are in place and that rules are obeyed.

I jumped right into the deep end! With COVID, I was put in charge of putting the protective measures in place and procuring the equipment we needed.

By 7:30 a. m. everyday, everything’s ready for the arrival of the production people.




Both fast-moving and careful, Emmanuel prepares the House’s shipments. On his lift truck, he assembles the orders and loads the pallets on the delivery trucks. It’s a job that demands skill and dexterity.

I like being active all the time, keeping the pace — like in a cross-country race. The whole inventory is in my head; I know where everything is and I check every order. The right cases need to end up on the right trucks!



Stéphanie — a woman with ideas, intuitive and curious — is the House’s director of Marketing. One of her key tasks is to develop the custom packaging for the Tsarine and Chanoine cuvées and limited series. With her demanding esthetic sense and sensitivity to shapes and colors, she never fails to find ways of embellishing the House’s bottles and packaging.

I believe the pleasure of champagne has to be total — in what’s in the bottle and also in the way it looks. My job is to invent packaging that can reveal the spirit of our cuvées and make them look even more beautiful.


“The House of Chanoine Frères have come far, look far and are going far”

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