WITH GOOD GRAPES LET’S MAKE GOOD WINE!
The vinification is a fundamental stage because it ensures the constancy and the quality of our wines.
Since 2007 we have been investing in our Champagne House, renovating and modernising it with a qualitative approach, whilst continuing to respect the environment. All of our grapes must be hand picked, as is the law in the Champagne region. They are then transported directly to our Champagne house where they are pressed in two pneumatic presses. Following a meticulous débourbage (the settling of the sediment in the juice), the fermentation takes place calmly, thanks to thermo-regulated vats. Since 1995 we have been using wood in our winemaking experience (to age the wine) thanks to our cuvee “Petit Clos”, we built ourselves a barrel-ageing cellar. Indeed, each year we buy a new oak barrel because for the “Petit Clos” we always use 3 barrels: one new, one which is one year old, one which is two years old… The “old barrels” are used to make wine, but also to keep our wines…making up a true larder of “spices” for our future blends.
On the strength of this experience, we decided in 2013 and again in 2015 to significantly expand our vinfication in casks by investing in four truncated casks - two 45hl casks and 2 34hl casks.
We blend the wine ourselves with advice from our oenologist, respecting both the character of the year’s harvest and the particular qualities of the different cuvées.
The bottling takes place in early February. After this, the bottles remain in the cellar for the second fermentation, the birth of the Champagne! The maturing is staggered between 2 and 10 years according to our different cuvées, and the disgorgement is the last stage in the process before selling our Champagne.
Each of the cuvées in our range can be appreciated at any time, from apéritif to dessert, or for any occasion you desire: Rich, intense and varied, each quality reflects an exceptional personality for lovers of the extraordinary.