Making Wines

After resting for 24 hours, musts ferment. The wine process is made in small tanks, cru by cru, piece by piece and grape variety by grape variety. The heaviest sediments are removed rapidly and the wine rests with thinner sediments for 7 months.

Then, the wine decants and the second fermentation begins. The resulting champagne rests for another three years in our cellars before being cleared (removal of the remaining yeasts in the bottle).

The bottles are then stored in our cellars to ensure a perfect balanced wine.

For more information, we invite you to visit the reference site of the CIVC (Comité interprofessionnel du vin de Champagne).