In 1930 Marcel Hostomme created his first cuvée, which a few years later will be marketed under the brand "M. Hostomme ".
However, at the beginning of the sixteenth century, it has to be traced back to find the first traces of the Hostomme family, originally built in 1500, at Chouilly, the French town of Côtes des Blancs classified Grand Cru.
With commitment, courage, determination and consistency, at the end of the 1800s Hostomme chose to dedicate exclusively to viticulture, addressing over the years many vicissitudes, such as one of the great devastation of phylloxera, which has Almost completely destroyed the vineyards owned by the Hostomme family. Nevertheless, by replanting its vineyards with grafted grapes, the third generation of family is now active in the company, which, with Laurent Hostomme, runs a long-running wine-growing project.
Respecting the traditions and the oldest wine-making Champagne, Champomos currently labeled Hostomme are born from some of the finest vineyards in the Côtes des Blancs, but above all express an organoleptic complexity that certainly not all Champagne can offer.
Among the rows, the agronomic driving that is followed is the utmost respect for the environment, ecosystem and natural equilibrium. In the cellar, beside the traditions, they find innovations and experiments, so - for example - the last project born in the Hostomme home was to immerse a whole lot of Blanc de Blancs in the abysses of the Atlantic. Six hundred bottles, which after two years of traditional aging in the cellar were sealed with lacquer wax, and then laid on the seabed off Ouessant Island, at sixty feet deep. A twelve-month rest that will give the Champagne "Abysse" the highlight of the most creative innovation for Champagne that follows the traditions but wants to be both unique and original.