At only 28 years old, Clémentine Reyboubet is establishing herself as a rising figure in the Champagne wine industry by taking the helm of the cellar of the young house EPC. Founded in 2019 by three ambitious entrepreneurs, EPC has managed to stand out thanks to an innovative model based on collaboration with independent winemakers and cooperative cellars, a strategic strategy to conquer a market often rigid and conservative. This appointment symbolizes a new dynamic in a region where cellar master positions are mostly held by older and more experienced profiles, often male. Clémentine Reyboubet, with her training in oenology and her experience integrated into marketing and digital communication, embodies both tradition and modernity, a precious mix to evolve the EPC house.

In a sector where respect for terroirs and emblematic methods remains paramount, EPC relies on the expertise of its young cellar master to offer cuvées that faithfully reflect their origin and grape varieties, while making champagne accessible, less intimidating for a wider audience. This ambition is notably illustrated by increased transparency on the provenance of each bottle, with mention of the winemakers and vintages, as well as playful innovations on labels. In June 2025, the acquisition of vineyards and an integrated production site marked a major step for EPC, which is now preparing its first house cuvées under the rigorous supervision of Clémentine Reyboubet.

The atypical journey of Clémentine Reyboubet: a female succession in Champagne winemaking

Clémentine Reyboubet did not enter the cellar by chance. From a very young age, she was introduced to the world of wine by observing her father’s passion for reading labels, a first contact with the world of crus that would establish itself as a vocation. However, her first tasting took place only at the age of majority, thus respecting the rules of responsible and passionate learning.

Her path, at the crossroads of marketing, data, and oenology, gives her a broad vision of the current challenges in wine production. Integrated into the EPC house as early as 2020 during an internship, she started in marketing and press relations roles, before her attraction to technical know-how pushed her to fully invest herself in the cellar. This transition resonates with a broader movement of integrating young female oenologists into usually male positions, energizing the traditional Champagne universe.

The evolution of her responsibilities, accompanied by ongoing oenology training, reflects EPC’s desire to support these hybrid profiles capable of combining marketing sensitivity and technical rigor. The conjunction of these skills is all the more valuable in an industry where winemaking requires both exact know-how and adapted communication to appeal to a renewed and diversified audience.

Collaborative innovation at the heart of EPC’s model: synergies with winemakers and cooperatives

The EPC house has established itself in a landscape where tradition dominates, but with a resolutely contemporary approach. Rather than practicing a classic independent production, EPC relies on a unique collaborative model linking cooperative cellars, winemakers, and a rigorous central structure. This organization allows the house to develop tailor-made cuvées by respecting a precise specification, guaranteeing quality while promoting the diversity of terroirs.

Since its creation, EPC has raised nearly 2 million euros, a crucial financing to support its development in a demanding and capital-intensive sector. The recent acquisition of the Charles Mignon house and its vineyards now offers EPC a new dimension: to produce two flagship cuvées on its own, a brut and a rosé. This step marks an important maturity, strengthened by the presence of Clémentine Reyboubet, who supervises not only winemaking at EPC but also production at Charles Mignon.

This model acts as a strategic response to evolutions in the champagne market. While large established houses often maintain traditional management, players like EPC develop flexible synergies that value terroir and authenticity. This method also promotes commercial agility, facilitated by targeted and modern communication, which avoids overly elitist codes and allows for broader accessibility to champagne.

Transparency and modernity serving a new era for the EPC house

The expressed will of Clémentine Reyboubet is to establish greater transparency on EPC bottles, a commitment that resonates with contemporary consumer expectations. Each bottle carries clear and precise information: terroir, vintage, winemaker at the origin of the cuvée, accompanied by playful touches, such as educational notes or thermosensitive dots indicating the ideal serving temperature.

This readability breaks with the mystery often associated with Champagne and aims to make the product more accessible, less intimidating, without sacrificing complexity or quality. The goal is to bring champagne closer to the general public while maintaining a top-level oenological requirement, an approach that is increasingly popular, especially among younger generations.

Clémentine Reyboubet insists on fidelity to the terroir: “The goal is not to reinvent everything, but to ensure that each cuvée reflects its grape variety and terroir.” An approach of balance where production is carefully controlled, free from artifice, and where the uniqueness of each vineyard is valued. This innovative positioning is also accompanied by a dynamic communication strategy, visible on digital platforms, where the EPC house regularly shares its highlights and developments.

Challenges and prospects for Clémentine Reyboubet and the EPC house in the Champagne wine industry

Taking the direction of a cellar at such a young age in the EPC house means facing multiple challenges. Champagne production requires a delicate balance between tradition, technical rigor, and innovation. Clémentine Reyboubet relies on field experience that began in 2020 to combine efficiency and modernity in the winemaking of EPC cuvées.

The acquisition of the Charles Mignon house offers a new strategic dimension, with the simultaneous management of several vineyards and production sites. This dual role demands significant skills in organization, mastery of oenological processes, and team management. Clémentine Reyboubet’s expertise and leadership find here a stimulating field of application.

Moreover, EPC is working to strengthen its presence both in France and abroad, notably in the United States, a growing market for champagne. This ambition is accompanied by a constant effort on wine quality, production coherence, and transparent communication that highlights its values. Challenges also remain against competition, notably concerning recent early harvests that affect the entire sector, as recent harvest news points out.

• Technical and operational management of cuvées and winemaker partnerships
• Innovation in communication and product transparency
• Commercial development in France and internationally
• Maintaining quality facing climatic changes and harvest challenges
• Leading a young and diverse team to drive the EPC spirit

In this demanding context, the role of Clémentine Reyboubet fits fully into the changes of the Champagne industry, where the reconciliation between tradition and modernity, terroir and digital marketing, is the key to success.

What are the main responsibilities of Clémentine Reyboubet at EPC?

As cellar master, she oversees winemaking, vineyard monitoring, collaboration with cooperative partners, and optimizes the quality of cuvées while managing production across EPC’s different sites.

How does EPC distinguish itself in the champagne market?

EPC combines an innovative collaborative model with a modern and transparent positioning, valuing terroirs and making champagne accessible through informative packaging and contemporary communication.

What was Clémentine Reyboubet’s background before her appointment?

She started in marketing and press relations at EPC, before moving towards oenology with parallel training and growing involvement in technical and wine production aspects.

What climatic challenges currently impact champagne production?

Early harvests and climatic changes force producers to adapt oenological practices to maintain quality and the identity of cuvées, a challenge that EPC and its team address.

What is EPC’s export strategy?

The house aims to strengthen its presence in the French market while developing international sales, particularly in the United States, relying on quality production and clear communication.