Champagne Cose

Champagne Cose was born from the friendship and shared vision of Victor Allier and Gil Conejo.

Victor is a central figure in the current hospitality scene in Champagne, known for managing Sacré Bistro and Sacré Burger, two iconic spots that stylishly express the gastronomic excellence of the region.

Gil, an experienced winemaker, has honed his skills working with leading names such as René Geoffroy and over a dozen domaines, earning a key role as a technical consultant in the Champagne world.

At the core of the project is an idea as simple as it is unconventional. Every year Victor and Gil select grapes from three small vignerons, friends and allies who share the same commitment to quality.

In a landscape dominated by large négociants and mass production, Champagne Cose chooses a different path. Their approach is artisanal, rigorous, and deeply connected to the territory. Every phase, from harvest to bottling, from barrel selection to label design, results from thoughtful decisions consistent with a clear vision: to best express the identity of Champagne without compromise.

Vinification takes place in a small garage in Chouilly, transformed into a kind of winemaking laboratory where every detail is carefully managed. The grapes are pressed directly in the producers’ vineyards, then transported to Chouilly, where the must matures in small oak barrels, some of which come from Jacques Selosse, a symbol of a radical and visionary approach.

There are no cuvées. Each vintage is produced in limited quantities, entirely vinified in wood, with re-fermentation under natural cork. Each bottle bears the COSE name on the label along with a stamp clearly indicating the names of the vignerons involved in that vintage’s production.

Champagne Cose is more than just Champagne. It is a manifesto of quality, a tribute to the work of small producers, a project that combines technical expertise, sincere passion, and absolute respect for the identity of the region.