Vinification
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Precision, finesse and balance
Vinification is a delicate and complex but essential step.
During pressing, we systematically replace the end-of-press juices with the first juices, the most qualitative, called "the Cuvée".
We then chose to vinify our wines in stainless steel tanks in order to guarantee the neutrality of the container and thus preserve the purity of the aromas brought by the terroir.
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Wine can be listened to and felt
With an exceptional raw material, made from the 3 main Champagne grape varieties (Chardonnay, Pinot Noir and Meunier), the real work of an oenologist can begin. We then proceed to the blends, in search of the perfect balance. This requirement and this quest for irreproachable quality accompanies us and stimulates us on a daily basis.
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The time of aging
Our wines then rest quietly on the lees for an average of 3 years. It is there, under our watchful eye, that they will take the time to become more complex and take on aromas. Our 17th century cellars, steeped in history and tradition, are the ideal place for this aging.
