Traditional know-how and modernity ...
Each
bunch of grapes is hand-picked and transported with care to the wine
press in individual boxes of 50 kg.
The juice extracted in this way complies to the strict rules of the "Charte qualitative champenoise".
Following the natural cold setting, the fermentation takes place with temperature control in steel vats.
After the bottling, the fermentation and the ageing are done in wine-cellars.
The
botlle-ageing for all our champagnes is a minimum of three years.
This ageing, longer than the requirement of the "Apellation Champagne" (15 months), allows a perfect blooming of the aromas.
Our champagnes stay a minimum of three months in cellars before shipment in order to allow the "liqueur d’expédition" (sugar based preparation) to be in harmony with the champagne.
