The vines are hand-picked at maturation. The grapes are then poured through the winepress, and pumped into the cellars to be racked (filtration by precipitation). This launches alcoholic fermentation. When the fermentation is complete, the vintner performs the extraction of fermentation lees, and if necessary runs the malolactic fermentation to transform the malic acid into lactic acid. The wines are then racked a second time and cooled at -4°C before being filtered. Following this, the vintner prepares the wines for the secondary fermentation taking place in the bottle. The bottles are then placed on battens in the cellars to quietly age.
Once the champagne reaches the most harmonious balance, the vintner poignettons bottle by bottle to go to the riddling where any deposits lead into the neck of the bottle. Ultimately the wine is disgorged. This bleeding process removes any deposits left in the bottle. Expedition liqueur is added to produce a dry, medium dry, nature champagne. Finally, after further aging, the bottles are washed, labeled, and ready.
Passion, tradition, and terroir vint better champagne. See our gold tasting awards for proof.