en Baron d'Avella

Baron d'Avella

Noble expression of a Land

Baron d'Avella

Baron d'Avella

A style in inheritance


The birth of d’Avella Frères

Now in their thirties, Thibaut and Frédéric, were born into the world of Champagne, and are driven by the same entrepreneurial spirit as were their Champenois ancestors.

Their ambition for d’Avella Frères is to create a deluxe and private Champagne house.

It was in 2007, to celebrate the centenary of the birth of their grandfather, when the two brothers decided to create their first Champagne as a tribute to Baron d'Avella. This cuvée would be produced as a limited edition to embody the authenticity of the house.


Frederic d'Avella

« Seeing as I hold my family's history in great importance, and having been named after my grandfather, I feel a duty to hold on to essential values that were so dear to him.»

Frédéric d’Avella

Milan, Moscow, Hong Kong and Mumbai, or Singapore Sydney and Tokyo – there are so many places where Fréderic d'Avella visits and revisits on behalf of one of the leading names in men's fashion. He advises some of the main players on the world's political and financial scene on matters of style.

Having graduated in international management, he currently resides in Shanghai, from where he is taking the WSET, Level 3 Advanced Certificates in Wines & Spirits. Frédéric is very proud to be the ambassador for Champagne Baron d'Avella all over the world.

« Just like Baron d'Avella, I have a deep attachment to this land; it is only when I see the hills of Les Riceys that I can really breathe.»

Thibaut d’Avella

Thibaut d'Avella graduated from the Reims Management School and has made himself a career as an enterpreneur in the wine and spirit business in France and Mexico.

The passion he feels for grapes and winemaking led to his decision to return to his family home and pass an additional diploma in viticulture and oenology while working in a large Champagne house. He is now involved in the development of the family estate and the production of their Baron d'Avella Champagne.

Italian baronial coronet

The Italian baronial coronet comprises a gold cerclet, set with rubies and emeralds and surmounted by four large white pearls. The circlet is wound around six times, equally spaced, by a string of pearls, known as a baron's torse.

Cross of the Order of Saint-Sylvester

The cross of the Order of Saint-Sylvester is a gold Maltese cross enamelled in white, with graduated gilt rays between the arms forming a square. This order was created by Pope Sylvester in AD 323 with the name of the Order of the Golden Spur, becoming the Order of Saint Sylvester in 1905 under Pope Pius X. The reigning pope is the sovereign grand master of the order.

Family motto : Deo et familiae semper fidelis

Coat and arms

The Pinot noir

Les Ricey's emblematic variety

A black grape with white juice, pinot noir is essential for champagne blends because it gives the wine body and intensity. This noble grape variety has found the ideal conditions – cool climate and chalky soils – for its full expression. The pinot noir from Les Riceys is sought after by the leading Champagne producers owing to its outstanding structure, intensity, fullness and great aromatic complexity. Its mineral content, reflecting the soil conditions found in Les Riceys, is essential for good balance and quality of the great Champagnes.

The Baron d’Avella Style

« Raised in the Champenoise tradition passed on to them by our father, we wanted to offer an exclusive champagne that would be the most noble expression of the terroir of les Riceys.

Inspired by the notes chosen by our grandfather, we created the Triple Extra, the distinctive mark of Baron d’Avella Champagne.

  • Extra Noir

    100% Pinot noir, 100% grown in Les Riceys vineyards
  • Extra Brut

    light dosage allows the purity of the aromas to be preserved
  • Extra Aged

    a minimum ageing time of 4 years brings depth and density to the wine

We want to share the elegance of a gastronomic champagne created with artisanal values. »

Thibaut and Frédéric d’Avella

Baron d’Avella Champagne is primarily produced for upmarket professionals.For non-professionals, owing to the limited production, only members of the Cercle Baron d’Avella can reserve Baron d’Avella Champagne directly from the family cellar. Only 4,998 bottles from the first blending of Baron d’Avella Triple Extra will be sold.

Baron d’Avella Triple Extra

Tasting by Georges Lepré, Master Sommelier


« A pale straw colour, with a golden sheen. A fine mousse that is intense and persistent »

The nose

« A generous and expressive nose, developing into notes of exotic fruit, very ripe citrus, and fruit pastilles. White flowers, such as acacia, blend in with brioche-like notes. The nose, lifted by notes of spices and undergrowth, is complex and complete, with perfect minerality»

On the palate

« The first impression on the palate is clean and very fruity. The wine is straightforward, pure, with a vivacity and instantaneous freshness. Once again, there are brioche-like aromas reminiscent of spiced bread. With a refreshing finish, the Baron d’Avella is full-bodied and endowed with a beautiful length. A well-structured wine that is extremely solid in substance, characteristic of the Riceys region »

Food pairings

« A table wine that would benefit from being paired with fine shellfish, such as lobster or crayfish, high-quality fish, such as John Dory, or with chicken breast in cream sauce with chanterelle or morel mushrooms »

« A true haute cuisine champagne that is rare and distinguished, beautifully balanced, and can be laid down for up to 4 years »

Vine growing

« Sustainable viticulture to preserve the environment of our exceptional terroir »

All of the vineyards selected for the production of Baron d’Avella champagne are managed using sustainable viticulture methods.

We have chosen a proactive approach (prophylactic methods) that favours manual intervention, guaranteeing quality grape production and protection for the local wildlife.

This approach is particularly evident in the important tillage work carried out (combing and ploughing), which promotes microbial life in the soil and ensures the health of the grapes.

Harvesting is done by hand and only the healthiest grapes at the correct ripeness are picked.