Marie-Noëlle Ledru built a cult following by doing nearly everything herself—growing, pressing, fermenting, riddling, and disgorging—on her tiny Grand Cru holdings in Ambonnay and Bouzy. She inherited the estate in 1984 and spent more than three decades crafting pure, low-intervention Champagnes before retiring after the 2016 harvest. Her vineyards—about two hectares of Pinot Noir in Ambonnay and 0.5 hectares of Chardonnay in Bouzy—were farmed without herbicides or pesticides, emphasizing meticulous handwork. In the cellar, she vinified in enamel and stainless steel, allowed full malolactic fermentation, avoided filtration and cold-stabilization, and aged vintage wines five years on lees. Every bottle was riddled and disgorged by hand, typically with low or zero dosage, yielding intensely terroir-driven Champagnes.