The making of champagne wine is a perpetual craft. From vineyards to champagne going through all the different steps of winemaking and maturation; the multitudes of links and processes have a thing in common: the search of authenticity, the respect of the profound nature of all associated elements. The distinctive feature of this chain is that it is never interrupted. It is part of a whole, the search for the union of elements and unique factors.
"In the 18th century, blending was practiced naturally by the monks who pressed the grapes coming from different varietal and different plots all together. Quite rapidly, this blending became much more accurate, by selecting grapes coming from different and specific villages to obtain better balanced wines. "
This champagne tradition has been perpetuated for 3 generations through our cuvee which elaborates our house taste. We go through the maturation of our wine with the aim of introducing you to a continually developing art. The main thread comes from the chemistry created by our own cultivation choices in our fields, so that we can, for example, create an identical taste year after year.
However, our objective is to draw out the best from each year we are given. In order to do so, we have to make decisive choices while influencing the parameters we can control (the picking dates, the maturation period on lees in barrels, the malo-lactic fermentation, the filtering). This explains the difference between our pragmatic philosophy and a standard industrial production, in which all the identity nuances of growths would be rubbed away.