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Pressing consists of gently crushing the grapes and extracting the grape must.




It is important to emphasize that all our stainless steel tanks  are thermo-regulated, which allows us to: ferment at low temperature (20°) to  best preserve the aromas of the wine on the one hand,  as well as storage of wines at 12°, in order to guarantee their conservation on the other hand.

The first fermentation
The grape must, by the action of the yeasts will be transformed into wine (the sugar becomes alcohol in about ten days) It is the alcoholic fermentation which takes place in open vats during the harvest and after that.


The clarification
After the alcoholic fermentation, it consists of separating the clear wines from the lees (deposits) and putting an end to the activity of the yeasts. Other sub draws will be made in December and March. By its successive sub-draws, we will obtain a still wine (without bubbles)  perfectly clear.



A very important step in the development of our different cuvées, it is  during a collective tasting, that  we decide on the different blends that will determine the aromas of our Champagnes.  This tasting also allows us to determine if the harvest of the year is likely to be vintage.



During this stage, we will cause a second fermentation. We add active yeasts, and sugar to feed these yeasts. After a fortnight, this fermentation generates a release of carbon dioxide, which leads to foaming, in other words, to the formation of bubbles. The bottles are stored on slats in the cellar for several years.



  It is done in the cellar at 12°, the Brut Tradition will stay there  at least 4 years, vintages up to 10 years.  One of our vaulted cellars is also used for this purpose.



It is practiced through:

  • Traditional desks, it's manual riddling.

  • Gyropalettes is mechanical riddling.

Both processes consist of lowering the deposit to the level of the neck of the bottle, so that it can be expelled during disgorging.


It eliminates the deposit caused by alcoholic fermentation in bottles (prise de mousse). We then add a dose of liqueur (called expedition: sugar and wine), more or less important, which will lead to differentiate a  Extra-brut, a Brut, and  a demi-sec. It is only after all these steps that the cork stopper and the muzzle will be put on the bottle.

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