Situated in Villers-aux-Noeuds a village south of the city of Reims. He farms 2.5 hectares of vines, all located in a single parcel .The parcel is planted with all three major varieties , and the oldest vines date from 1962.
In 2008 he began the process of organic conversion, certified by Ecocert. His dedication to organic viticulture is grounded in the idea that it is good for the soil, not that it will necessarily result in better wine. Yields are kept low, and grapes are always picked at over ten degrees of natural potential alcohol, and the musts are never chaptalized, as Brochet doesn’t like the way that chaptalization changes the aromas of the wine. He uses a 2000-kilogram vertical press, half the size of a standard traditional press, which allows him to separate as many different lots as possible according to variety, vine age and location within the vineyard.
Brochet tries to get the juice fermenting as quickly as possible, within 24 to 30 hours after the grapes have been picked—from the press, the juice goes into tanks for a short debourbage before being put directly into barrel for fermentation. While he has done trials with indigenous yeasts, he thinks that they produce too much variation; instead, he uses the biodynamic Quartz yeasts cultivated by Fleury. He notes that part of his problem is that he has only been in his cellar for a short time—people with longer histories in one place have built up a more stable environment for native yeasts, reducing their risk.