In the Name of Mother Nature: The Vision Behind Telmont Champagne How Telmont is Leading the Charge in Sustainable Winemaking Without Compromising on Quality

12 feb In the Name of Mother Nature: The Vision Behind Telmont Champagne How Telmont is Leading the Charge in Sustainable Winemaking Without Compromising on Quality

For over a century, Champagne Telmont has upheld the art of winemaking with precision and passion. But under the leadership of Ludovic du Plessis, the house is embracing a bold new vision—one rooted in sustainability, transparency, and a deep respect for nature. From converting vineyards to organic farming to eliminating unnecessary packaging, Telmont is on a mission to create exceptional Champagne while minimizing its environmental footprint. In this interview, we discuss Du Plessis’ journey from Cognac to Champagne, his views on the industry’s future, and how Telmont is redefining what it means to craft Champagne with purpose.

Could you tell us about your journey in the drinks industry? How did your time as an ambassador for a renowned Cognac shape your approach to Champagne?

My journey in the drinks industry has always been driven by passion. Progressively, as years went by, the urge to reconcile excellence with sustainability in luxury wines and spirits became another major driver for me. During the 20 years I have spent in this industry, I’ve been lucky enough to learn from the best – like Richard Geoffroy, the cellar master of Dom Pérignon, a mentor and a true friend for me, who passed on more to me than just technical skills. I also had the incredible privilege to lead for 6 years Maison Louis XIII, an extraordinary House with a fantastic legacy and incredible know-how. In this role, I learnt what it takes to push the quality of a product to unprecedented levels… I also learnt the true value of time: time is the only ingredient that can turn ‘great’ into ‘exceptional’. To achieve great things, working hard is not enough, you also need to be extremely patient and humble.

What inspired you to found Champagne Telmont, and how did your previous experiences influence the vision behind it?

I did not found Maison Telmont, which was created in 1912 in the wake of the Champagne Riots by winegrower Henri Lhôpital. Henri and his descendants developed Telmont, and Bertrand Lhôpital, Henri’s great-grandson, had already initiated the conversion of Telmont’s estate to organic viticulture. What has changed since 2021 is that we have put sustainability at the core of our vision, right at the same level as our ambition for quality: we aim to produce the best Champagne without any compromise on sustainability. This focus on sustainability has probably been inspired by conversations with my friend Leonardo DiCaprio, which contributed to raise my awareness on the urgency to preserve our environment.

What personal values do you bring to the table that are reflected in Telmont’s philosophy and production?

I fully recognize myself in Telmont’s values, which are the legacy of generations of winegrowers: humility, courage, and loyalty. Winegrowing is hard, it is truly a humbling business; we owe everything to our terroir, and we must care for it as best as we can. We try to do this with the courage to face our world’s challenges and reduce our impact on the environment. And even when we innovate to make our practices more sustainable, we always stay loyal to the techniques of artisanal winemaking, for we are fiercely devoted to safeguarding and perpetuating the art of Champagne.

[interview continues below this image of Ludovic catching a bottle of Telmont Champagne]

Vision Behind Champagne Telmont

Telmont is known for its commitment to sustainability. Can you elaborate on the philosophy behind “In the name of Mother Nature”?

Our project “In the Name of Mother Nature” is our strategic compass, the cornerstone of our actions. It reflects Telmont’s deep connection with our terroir, and our strong commitment to sustainability. At Telmont, we like to say that “the wine is good when the Earth is beautiful.” When we decided to launch this project, it did not result from a marketing analysis of our branding or positioning… No, it really came from our urge to act for the protection of the environment, and from our passion for excellence, for winemaking traditions. We all believed that these two passions – for high quality Champagne and for the environment – could be brought together beautifully. It is this conviction that led Telmont to initiate its conversion to organic viticulture in the early 2000’s, and that urges us to accelerate as we see the pressure on the environment increasing. We need to act now, because there is no planet B!

How does Telmont balance the traditions of Champagne-making with modern, eco-friendly innovations?

With “In the Name of Mother Nature”, we reconcile innovation and tradition, we combine sustainability and craftsmanship, which all come together to help us reach our ambition: to produce exceptional Champagne without any compromise on sustainability. Sustainability is often seen as a constraint. But in our eyes, it is a playground for creativity!

What would you say is the defining characteristic of Telmont Champagne, and what sets it apart from others in the region?

What really defines Telmont is our two-fold ambition: to produce exceptional Champagne without any compromise on sustainability. For us, these two aspects – our love for our terroir and our desire to produce exceptional Champagne – are tightly connected, and they come together under our project “In the Name of Mother Nature”. We care for our terroir, and our terroir gives us its best grapes… Our 100% organic cuvée « Réserve de la Terre » is an edifying example: this vintage was unanimously hailed by wine critics and bubble lovers as a vibrant expression of our terroir, radiant, luminous, full of life… The wines of the House also have a unique style, both airy and structured, balancing tension and freshness, with subtle, balanced acidity that ensures an impressive long finish. Each has a unique presence marked by a paradox: structured body and remarkable lightness.

The Process of Making Telmont Champagne:

Could you walk us through the production process of Telmont? Are there any unique methods or practices that distinguish it from other Champagne houses?

From vineyard to bottle, every step of our production process has been scrutinized to minimize environmental impact. We have taken radical action to reduce our carbon footprint. We’ve stopped using gift boxes, heavy bespoke bottles (900g), and transparent bottles, which generate more CO2 to be produced, as well as air freight. Additionally, we’ve partnered with Verallia to design the lightest champagne bottle ever at 800g. These initiatives are part of our mission to become the first Champagne House to achieve Net Zero by 2050, with a goal of drastically reducing emissions by 90%. At the same time, we are transitioning 100% of our vineyards, as well as those of our partner winegrowers, to regenerative and organic farming, completely removing herbicides, pesticides, fungicides, and synthetic chemical fertilizers from our practices. Bear in mind that only 7% of total Champagne is Organic. Need to change now.

For the wine making itself, we are implementing very traditional methods used by Champagne winemakers for centuries. For certain vintages, for example, we use a traditional practice called “tire-bouché liège”, or “ageing on cork stopper” method, where we seal the bottles with a cork rather than a cap. This method has barely been used since the 1950’s, as it is more time-consuming and a little more costly. But for some cuvées that will be aged for nearly 10 years, it proves particularly interesting, as it preserves the freshness of the wine, and its aromatic complexity. We also use very low dosage vs competitors.

Telmont has embraced organic farming and sustainable viticulture. How challenging has it been to transition to organic certification, and how far along is this journey?

Sustainability is challenging indeed. Choosing an organic practice means accepting to lose on average 30% of your harvest each year vs. conventional farming, and to have higher labor costs, since organic vines require more care, attention and time. But it is so rewarding! The benefits of the transition to regenerative organic viticulture are massive: for the soils, for the vines, for the grapes… and the wines! Our 100% organic cuvée « Réserve de la Terre » is radiant, solar, full of life. It’s a happy wine. As of today, 70% of the vineyards supplying Telmont – including both our own vineyards and that of our winegrower partners – are already under organic agriculture.

How do these sustainable practices influence the taste profile of Telmont Champagne?

As mentioned above, the benefits of organic viticulture are massive: not only on the soils, on biodiversity, or on the grapes, but also in the glass. Organic grapes allow the terroir to express its full strength and character. Taking the example of our 100% organic cuvée « Réserve de la Terre », it really reflects the life of our vineyard, the energy of the soil, and the vitality of the terroir. Beyond the classic Champagne codes, the organic grapes translate into a cuvée of solar energy.

Telmont Lieux-Dits Parcelle Sous Adrien – a 100 % Pinot Meunier we enjoyed at restaurant Tryptique. Image by Albert van Beeck Calkoen

Vision on the Future of Champagne and the Drinks Industry

The Champagne region is facing challenges related to climate change. How is Telmont adapting to these environmental shifts?

We are not adapting to climate change. We are FIGHTING climate change, and our objective is that in a hundred years, our great-great-grandchildren, when they come of age, can enjoy Telmont Champagne wines that taste exactly the same as they do today.

What role do you believe innovation and technology will play in ensuring the future of Champagne production?

Innovation is what will keep tradition alive. Innovation is the key to building completely sustainable Champagne. Technology will definitely play a role, but in many cases, innovation is mostly about changing the way we see things.

Looking at the drinks industry as a whole, what trends or changes do you foresee in the next decade?

For me, the main trend is an increasing demand for truly sustainable drinks and spirits. Drink less but better. This is only common sense: only what is completely sustainable can last! This is true, in fact, for all the goods and products that we consume. Despite the current backlash that we can see in some countries, sustainability is the only solution to an equation we all need to face.

How do you see the perception of luxury evolving, particularly in the context of sustainability?

Sustainability, authenticity and transparency are precisely what the most demanding customers expect from their favorite luxury brands. The more our environment is threatened, the more customers want to experience authentic products, knowing that their consumption fully respects the planet.

Challenges and Opportunities

What has been the biggest challenge in establishing Telmont Champagne as a leader in sustainable luxury?

One of the most difficult things has been to make everyone in the industry understand that the desire to innovate and the respect tradition can – and actually, should – go hand in hand.

Are there specific partnerships or collaborations that have helped bring Telmont’s vision to life?

Partnerships are very important for us, they play an important role in our vision of sustainability. We have partnered with many like-minded companies and leaders, like bike manufacturer Brompton, fashion brand Ecoalf, and many other inspiring brands that also act to make things change. By standing together, coming from so different horizons, we show that something big is about to happen, and invite others to join us in this movement, in the Name of Mother Nature.

[Interview continues below this image of the stunning Réserve De La Terre we enjoyed last year at Restaurant Tryptique]

The Future of Telmont

What are your long-term ambitions for Telmont Champagne? How do you envision its place in the Champagne world ten years from now?

We want Telmont to become net zero, we want to show a way to fully sustainable winemaking in Champagne. But we don’t want to go there alone! Our dearest dream would be for all of Champagne to follow the same path and embrace sustainability in all its components – starting with regenerative and organic viticulture, and race to net zero.

Do you plan to expand Telmont’s practices or philosophy beyond Champagne, perhaps influencing the drinks industry more broadly?

Absolutely. And this is already happening, not only in the drinks industry, but more broadly in the food, gastronomy and agriculture businesses. We very much like to work from leaders from gastronomy, committed chefs, fishermen that develop sustainable fishing… We get a lot from sharing our experiences, and I believe this is a mutually enriching process.

Personal Reflection and Closing:

What has been the most rewarding moment for you as the CEO of Champagne Telmont?

The most rewarding moment was when we were able to taste, and then launch, in 2024, our “Réserve de la Terre” cuvée. Crafted from 100% organic grapes, without herbicides, pesticides, fungicides and chemical synthetic fertilizers, it is really a manifesto cuvée… our vision in a bottle! Radiant, luminous, and full of life, this cuvée represents the future of Maison Telmont – and I believe, the future of Champagne. The greatest pleasure was to see that Réserve de la Terre received overwhelmingly positive feedback from the market, from wine critics and bubble lovers alike. I was extremely pleased to see that they all saw in this wine what we had meant it to be.

If you could share one piece of advice with aspiring entrepreneurs in the drinks industry, what would it be?

Dream big and go for it! Don’t think twice, surround yourself with likeminded people that will push you further toward your vision. And never give up! Meaningful project can open all the doors of the planet.

Finally, how would you describe the essence of Telmont Champagne in just three words?

Excellence, sustainability, teamwork.