Abelé 1757 unveils new interpretations of classic champagnes with innovative blends and bottle design

Champagne Abelé 1757, one of the oldest Champagne houses in France, has introduced a new interpretation of its most emblematic cuvées this summer. The project is led by Etienne Eteneau, who has served as Chef de Caves since 2019. Eteneau’s approach brings a fresh perspective to the house’s signature champagnes—Blanc de Blancs, Brut, and Rosé—while maintaining the tradition and history that define Abelé 1757.

Eteneau’s work is supported by Marie Gicquel, general manager of the maison, and the entire Abelé 1757 team. Together, they have sought to balance continuity with innovation. Eteneau has reduced the dosage in the champagnes and increased the proportion of reserve wines. He has also renewed the blends with new crus and chosen to vinify chardonnay at lower temperatures. For both expedition and dosage liqueurs, he uses only chardonnay-based spirits.

The most significant change appears in the Rosé cuvée. Traditionally, Abelé 1757’s rosé was made by adding red wine to a base of Brut cuvée, a classic method in Champagne. The new generation Rosé is produced from a blend of 50% chardonnay and 50% pinot noir from Riceys, with color achieved through maceration rather than blending—a rare technique in Champagne. Eteneau cites the house’s prestige cuvée, Le Sourire de Reims Rosé, as his inspiration for this new blend.

The bottles themselves have also been redesigned. They now feature broader shoulders, an elongated neck, and an oak-toned glass that echoes the silhouette of the prestigious Sourire de Reims Brut and Rosé bottles.

Abelé 1757 sources grapes from renowned areas such as Côte des Blancs, Montagne de Reims, and Coteaux des Riceys. The house maintains close relationships with small growers to ensure high-quality fruit for its limited production champagnes. Over time, Abelé 1757 has combined traditional craftsmanship with technical advances to refine its wines. Each champagne undergoes extended aging in bottle to develop complexity.

The Blanc de Blancs is made exclusively from chardonnay grapes and is noted for its freshness, minerality, floral aromas, white fruit flavors, and a citrusy grapefruit finish. The Brut cuvée is described as vigorous and complex, offering notes of acacia honey, almond, dark fruits, sweet spices, and a persistent roundness on the palate. The Rosé stands out for its intense raspberry and ripe strawberry notes with a toasted finish.

In addition to these three main cuvées, Abelé 1757 offers two prestige millésimés in Spain: Sourire de Reims Brut 2013 and Sourire de Reims Rosé 2008. The Sourire de Reims Brut 2013 is crafted from chardonnay and pinot noir sourced from historic vineyards and aged for ten years before release. It presents aromas of brioche, candied ginger, spices, mandarin orange, and marked mineral tension. The Sourire de Reims Rosé 2008 is made entirely from pinot noir grown in Les Riceys. This limited cuvée combines power with softness and features red fruit flavors alongside floral notes, licorice, and a hint of minty freshness. The 2008 vintage is widely regarded as one of Champagne’s best years in recent memory due to its balance and aging potential.

With these releases, Abelé 1757 continues to build on its legacy as the fifth oldest Champagne house while adapting to contemporary tastes under Eteneau’s direction. The new cuvées are now available in Spain through select distributors.