The Beauforts produce Champagnes both in Ambonnay (Grand Cru) and in Polisy, with normally a blend of about 80% Pinot Noir and 20% Chardonnay. They converted to organic agriculture in 1971 and also avoid the use of copper sulfate in the vineyard, preferring to use essential oils and homeopathic preparations of their own creation. Vinifications at Beaufort are generally 8-10 months long and both fermentations take place Twith native yeasts. The wines go through the malo-lactic transformation and are not re-acidified, and SO2 is used sparingly or not at all depending on the vintage. These are broad, full-bodied wines that benefit from extended sur-lie aging