The Harvest
This entirely manual harvest will be pressed in our storehouse in a traditional Champagne press. The pressing finished and the must put into vats, a first natural fermentation will take place: the alcoholic fermentation which will transfer the sugar into alcohol. Thanks to our new thermoregulated vats, this very important stage will take place in ideal conditions. At this time the must has become wine.
Vinification
Further to this fermentation, a first bottling will be necessary in order to eliminate the dregs in the bottom of the vats. This done, there will be a second fermentation: the malolactic fermentation which will provoke a natural loss of acids. This stage is important, the loss of acidity helps obtain a more harmonious wine.
Blending
This special operation gives me each year a lot of pleasure finding again the different aromatic and organoleptic qualities. I have to mix them in order to obtain a perfect harmony.
The sparkling fermentation
Before bottling, natural yeasts and sugar will be added in very precise quantities in order to obtain an optimal sparkling fermentation. These bottles will be taken down to the cellars where there is an ideal temperature for favouring an elegant and very fine froth. The sparkling fermentation finished, the Champagne is born.
The sparkling fermentation finished, the Champagne is born.
The Disgorgement
Further to the sparkling fermentation, a light cloudiness will be formed at the bottom of the bottles which will have to be brought to the bottleneck to be ejected. The bottles will be put on wooden racks or gyropallettes where they will be rotated and tilted so that the deposit will slide to the bottleneck. To take off the deposit, the disgorgement will be realised thanks to ‘’the sleight of hand of the winemaker.’’
Labelling and Capsuling
Before recorking the bottle with a cork held with a muzzle, a small quantity of liquor will be added to make the wine more elegant. All that is left is to dress the bottle with its elegant label and cap ready to be commercialised.