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Small church on a hill in the middle of vineyards - not to be missed!

A whole row of statues along the Marne, although they are slowly due for a new coat of paint

Very nice idea - this pergola.

Possibility of picnicking nearby with a view of the church and the valley

Nice seating area in front of the café. A friendly host. ...and a pleasant Brut Champagne.

A very beautiful metal installation that shows the activities of the winemaker.

In his day, the fermentation of wine in the bottle, which produces sparkling wine, was a huge problem for winemakers. When colder weather arrived in autumn, the fermentation process would sometimes halt before all the fermenting sugar in the wine had been converted into alcohol. If this wine was bottled at this stage, it literally became a time bomb. When the weather warmed in spring, the remaining yeast would begin to work again, producing carbon dioxide, which would at least force the cork out of the bottle and often cause the bottle to explode, setting off a chain reaction in nearby bottles. This posed a danger to workers and sometimes destroyed an entire year's worth of wine production.[citation needed] Dom Pérignon sought to prevent this imperfect fermentation and introduced several improvements that are still in use in the Champagne region today, such as the extensive blending of wines from different winemakers.

Pierre Pérignon (Sainte-Menehould, 1639 - Hautvillers, 24 September 1715) known as Dom Pérignon was a Benedictine monk to whom the méthode champenoise, the method of making champagne, is often attributed. The best champagne of the Moët et Chandon winery is also named after him: champagne Dom Pérignon. Legend has it that he exclaimed: "Come quickly, I'm tasting the stars!" when he tasted the first sparkling champagne. The reality is, however, that although the Dom worked tirelessly to improve the wines of the Champagne region, he invented neither sparkling wine nor champagne.