Champagne Marguet traces its modern identity to Benoît Marguet’s shift in the mid-2000s toward biodynamics and parcel-specific expression in Ambonnay and Bouzy. Working roughly 8 hectares of Grand Cru vineyards on chalk and clay-limestone, he converted fully to organic farming by 2009 and biodynamics shortly after, using preparations made on the estate and horse-plowing to limit soil compaction. Fermentations rely on indigenous yeasts in oak barrels, with each lieu-dit vinified separately to preserve site character. Dosage is minimal or zero, and sulfur use is extremely low. Aging on lees builds texture while keeping the wines driven by purity and tension. Production remains small, emphasizing terroir transparency and a rigorous, vineyard-first philosophy.