After the pressing which always takes place in the area where the grapes have been harvested to avoid oxidation of the grapes and to preserve the delicate characteristics of the must, these are then sent to Lombard in Epernay where they are vinified on site.
The winery has a range of stainless steel vats dedicated and adapted to the volumes of each parcel in order to isolate each terroir, each individual vineyards site and to vinify all these wines separately before the blending takes place. These wines can then be blend with all or part of the wines being aged in oak-barrels.
They follow the example of their Burgundian colleagues by using oak-barrels to vinify specific terroirs or vineyard sites. The wines produced are revealed to be more intense and often more complex. During the blending process they are the perfect complement to the elegant and fresh wines which are vinified and aged in stainless steel vats.
After bottling the wines stay in the hundred-year-old cellar for 2 to 3 years for our Premiers Crus. The Grands Crus are aged for more than 5 years. This ageing process gives the wines their natural balance and reveals all the aromas linked to each terroir and each parcel.
After disgorging the potential of each cuvee is discovered. After tasting the decision is taken to see whether the wines will undergo a low dosage or zero dosage depending on the character of each wine in terms of elegance, complexity and authenticity.