Our Savoir-faire

The harvest is carried out over a short period, 6 to 10 days on average, to preserve the freshness and aromatic precision of the grapes.

The bunches are selected to retain only the healthiest fruit.

Pressing is a crucial step that complies with the strict specifications of the Champagne AOC. This step allows for the extraction of the different parts of the must, including the cuvée: the clearest juice with a good balance between sweetness and acidity.

The care taken during pressing is essential to preserve the finesse, elegance, and structure of the Chardonnay.

After pressing, the must is placed in tanks and then clarified by sedimentation. Alcoholic fermentation then begins: the yeasts feed on the sugar naturally present in the must to produce a still wine, without bubbles. It is characterized by great aromatic freshness—an essential base for Champagne.

These wines are then worked on for 6 months through various stages:
– acidity reduction through a natural transformation known as malolactic fermentation,
– ageing which, under the action of the lees (dead yeasts), enriches the wine aromatically.

Each tank is handled in the same way, but separately, in order to preserve the specific characteristics of the terroirs from which the wines originate.

A Blanc de Blancs Champagne is blended exclusively from Chardonnay. It may combine wines from different plots and, for non-vintage cuvées, from different years thanks to reserve wines.

At this stage, the diversity of our terroirs is an advantage. Each still wine produced is a distinct component that can be used in the blend. A second advantage is our reserve wine, which offers aromatic characteristics specific to our House. From a perpetual renewal, this blend of wines from more than a decade of harvests is aged in oak barrels.

After tasting, the wines are selected for their aromatic profile and then blended. The proportions may vary each year, either to achieve the aromatic objective of our historic cuvées or to highlight a particular typicity.

After blending, the wine is bottled with a small amount of sugar and yeast. A second fermentation then begins in the bottle. The carbon dioxide produced is naturally trapped, giving rise to the fine bubbles characteristic of Champagne.

For this stage, the bottles are traditionally stored on laths in the cellar, where the temperature is naturally constant at 12°C.

When the sugar has been fully consumed, the yeasts’ work is not entirely finished. They die and form the lees, which will slowly break down in the bottle. The exchanges between these lees and the wine create aromas typical of the Champagne appellation. In our cellar, the bottles are kept for a minimum of 24 months and up to 7 years.

This ageing period is adjusted to optimise the blends from a tasting perspective. It brings complexity and aromatic richness specific to each cuvée.

The bottles are riddled in batches to allow the lees to settle in the neck of the bottle. On our riddling racks, the bottles are turned 28 times by a quarter turn, starting from a horizontal position and progressing to a 35° incline, neck down.

During disgorgement, the deposit that has accumulated in the neck is removed. The neck of the bottle is frozen, then the cap is removed, allowing the natural pressure to expel the lees trapped in the ice plug. The Champagne then becomes perfectly clear.

After disgorgement, a dosage liqueur is added. Made from reserve wine and sugar, it contributes to the balance between freshness, roundness and aromatic expression.

The bottle is then sealed with a cork held in place by a wire cage.

The Champagne continues to rest in the cellar for several weeks to regain its harmony. Upon request, the bottles are then dressed and cased before you can enjoy them.