collection: French Bloom

Maggie Frerejean-Taittinger, director of the Michelin Guide and then pregnant with twins, and her long-time friend Constance, a frequently traveling model, met again in Paris in 2019. Both were looking for a more conscious lifestyle amidst their hectic professional activities. 

Recognizing the lack of elegant non-alcoholic options at social events, they founded French Bloom, an innovative company specializing in the production of exclusive non-alcoholic sparkling wines.

Rodolphe Frerejean-Taittinger, husband of Maggie Frerejean-Taittinger and CEO of Champagne Frerejean Freres, a house based in Avize specializing in Grand Cru and Premier Cru Champagne, brings his know-how to the development of the vintages and technical winemaking necessary for the development of the taste architecture of French Bloom is required.

Carl Héline, former head of Krug Champagne in France and the USA, embarked on the adventure of this new non-alcoholic innovation and brought with him his knowledge of French savoir-faire in sparkling wine production.

More than two years of research and development and several technical innovations were required to achieve the balance and aromatic complexity of the dealcoholized wines Le Blanc and Le Rosé. The team of experts developed new techniques to create a recipe that is as sophisticated as it is unique. To preserve the complexity of the aromas, the wines undergo a manual dealcoholization process that results in an alcohol content of 0.0%. The finest carbon dioxide is added to the non-alcoholic wines gently at the end.