Wine making

Wine making

Our know-how

Champagne is the result of a long creation process, which enables us to achieve a harmony which is unique to each estate and each cuvée.

This process, specific to the world of winemaking, starts with the harvesting of grapes by hand. After harvest, the grapes are delicately pressed in a way that prevents the skin of black grapes from darkening the juice.

Grape juice from different varieties undergoes an initial, alcoholic fermentation followed by a second malolactic fermentation after which the wines are clarified before being assembled.

The assemblage enables us to create a unique style for each cuvee through the combination of wines from the current year with wines from the previous year from different grape varieties.

Once the blending is stabilised, it is bottled and a new fermentation process is triggered. It is during this in-bottle fermentation that the characteristic champagne bubbles are formed.

In a dark place, bottles are then housed in cellars for the length of time required to mature them perfectly. This can range from 3 to almost 8 years for our vintages.

Bottles are then riddled, or turned. In the past, bottles were turned manually, once a day for two months. Riddling has the effect of loosening the lees deposited on the inside walls of the bottle and pushing it towards the bottle neck. Nowadays, riddling is carried out mechanically on gyropalettes, for one week non-stop.

When the date for marketing the bottles comes close, they undergo the final operation in the long elaboration process: disgorgement. This eliminates the residue created in the final fermentation. After disgorgement, the wine is completed with a dosage - the addition of a smaller or larger amount of sugar, adding a final touch to the quality of our wines (brut or demi-sec).

At the end of this process lasting several years, our wines are at last ready to express their palette of aromas – all they need now is you to share this with them…


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