" ONLY THE COMBINATION OF A VERY HIGH QUALITY WINE AND ITS TREATMENT ACCORDING TO THE CHAMPAGNE METHOD WILL TURN IT TO A TRUE CHAMPAGNE."
The harvest
They are exclusively hand to collect intact clusters. They last between 2 and 3 weeks from September to October.
Pressing
It is strictly regulated by the designation. Pressing is carried out very quickly after picking grapes, so they do not alter and to prevent the grape skin color juice.
Winemaking
First the first fermentation takes place at low temperature in October in temperature-controlled stainless steel tanks (more rarely in barrels) per grape, wines and vintages. This fermentation will transform the must into wine, a still wine, fruity and dry, with a slight acidity that will hold the foam.
The assembly
It is the foundation stage of each vintage. The head of House and his oenologist marry still wines of different vintages and years to perpetuate the style and constant quality of the house.
The draw or bottling
Sugar and yeast are then added to the assembly prepared according to the chosen proportions
The foam
In 4-6 weeks, under the action of yeasts and low temperature in the cellars (9 to 11), the second fermentation in the bottle makes sparkling wine.
Maturation on lees
The aging allows the wines to develop their specific aromas. It is mandatory minimum of 15 months after the draw and 3 years for vintage Champagne. These are obviously minima.
Riddling
Gradually lowering the deposit of yeast in the cervix in order to expel, after freezing the cervix, during disgorgement. Long exclusively manual, it is now mainly provided by controllers (Gyropallets).
Assay
It allows, by adding the wine to a small amount of dosage liqueur, return to the cuvée a normal level of sugar in the wine. This is the dosage level that differ Brut, Extra Brut, Dry, half Dry
The dressing
It is done by placing a label and an image carrier collar. The cladding must comply with the many rules of the AOC and often the own obligations of importing countries.