Marc Hebrart and his wife started making Champagne in 1963, adding to the land little by little due to the high price of land in Champagne. In 1983, their son Jean-Paul started his own small production. In 1997 the family parent's and son's Champagne Hebrart merged together, making Jean-Paul the director of the company. Their land now covers 14 hectares over 65 plots at Oiry and Chouilly which are Grand Cru terroirs, and Mareuil-sur-Ay, Bisseuil and Avenay-Val-d'Or which are Premier Cru terroirs. In the vineyard, natural methods are used rather than insecticides.
The 14 hectares of vineyard are spread across the two banks of the river Marne: in the sector of Mareuil, Avenay, Val d'Or and Bisseuil on the right bank, and Oiry and Chouilly, Grands Crus of the Côte des Blancs, on the left bank.
Marc Hébrart practices sustainable viticulture, keeping chemical treatments to the strict minimum on these vines whose average age is 30 years old. Each parcel is viniﬁed separately in oak barrels to preserve their individual personalities. Fermentation is in small tanks and the wine undergoes malo-lactic fermentation. Remuage is by hand and dégorgement is carried out around 6 months before commercialisation. Since 2002, fermentation has taken place in wood.