Since our first plantings in 1984 we have been striving to produce wines of distinction, marked by their freshness, elegance and finesse.
Our scrupulous adherence to the méthode traditionelle is supported in the vineyard by our selection of classic Champagne varieties (Chardonnay, Pinot Noir and Pinot Meunier) and our policy of minimal intervention in the use of chemicals and herbicides.
The grapes are entirely hand-harvested and then gently whole-bunch pressed to extract the freshest juice for the base wine. The first fermentation takes place in temperature controlled stainless steel tanks.
After approximately 6 months the wine is blended and bottled á la liqueur de tirage, e.g. a little sugar and yeast is added at the bottling stage, which is how the second fermentation in the bottle is kick started and the process of autolysis begins.
The bottled wine is left for between 12 months and 2 years on its lees – to impart the toasty character of traditionally made sparkling wine.
Finally we riddle the wine using our ultra-modern computer controlled giro-pallets in preparation for the dosage to determine the level of dryness/sweetness of the final product. Between 8 and 12 weeks later the wine is ready to be shipped to our customers.