The Alexandre family has been tending to their vines in Courmas since the 18th century. During the second half of the 19th century, Louis Marie Alexandre began to produce vin clair before selling it to trade. It was not until 1933 that Gaston and Marcel Alexandre started producing champagne.
In 1966, Marcel's son Yves Alexandre took over the estate, increasing the vineyards and renovating the cellar. In 1999, Yann Alexandre, after studying and working in Burgundy and Alsace, returned to Courmas to found his own brand. His vineyards are located in nine villages across the region: Courmas, Bouilly, Villedommange, Coulommes-la-Montagne, Vrigny, Chenay, Merfy, Marfaux and Saint-Lumier-en-Champagne. The majority of the vines consists of 45% Meunier, 35% Chardonnay and 20% Pinot Noir, and are about 25 years old on average. Organic certification was achieved in 2020.
While Yann Alexandre sells half of his wine to the trade, he is planning on increasing the production of his own brand in the near future. Each parcel is vinified separately in 40 different tanks, with only the cuvée used. Some wines undergo malolactic fermentation, some don't, and others partially. The wines are also vinified in used barrique barrels.
His range of champagnes includes Brut Noir, Roche Mère Brut Nature, Grande Réserve Premier Cru, Blanc de Blancs Millésimé, Blanches Terres Rosé Premier Cru, Millésimé Extra-Brut, Cuvée Vinothèque, Terre de Clos Coteaux Champenois Rouge, and Sous les Roses Blanc de Noirs. The latter, which was first produced in 2011, is made of Pinot Noir and Meunier in Courmas. In 2015, Yann Alexandre created a champagne with no sulphur added, made of Chardonnay from Les Leusonnes in Courmas.
Yann Alexandre champagnes are known for having his clear signature; each is individual, characterful and reliable. They all have long lees aging and relatively low dosage, making them great accompaniments to seafood, fish, meat, and especially spicy dishes.