|The spirit of terroir|
The essential basis of the quality of our Champagnes, our vines are cultivated with care.
Harvest and transport are carried out with constant respect for the grapes.
Our presses allow juice to be extracted slowly from the grapes without bursting them, thus preserving their delicate aroma.
To conserve the character of each terroir and cepage, we practice vinification by parcel. Our wines always undergo malolactic fermentation.
In December, we compose our future cuvées by tasting and blending just before bottling.
Aging in traditional caves
In the caves, our Champagnes continue to develop slowly. After aging on lees, each bottle is riddled, or twisted, to concentrate sediment towards the neck.
Disgorging and dosage
Disgorgement extracts impurities remaining after the second alcoholic (malolactic) fermentation. Dosage determines the amount of sugar added.
We employ the latest innovations to prevent cork taint.