Bringing out the best of our terroirs
In everything we do, from tending the vineyards to ageing the wines, we take the most natural approach possible to preserve the unique, distinctive character of each of our terroirs.
Since 2014, we have been vinifying grapes derived from Albert Bergère’s massal selections. Adrien works 139 plots spread across the domaine, each of which is vinified separately ahead of blending.
Precision in every decision
At harvest time, our grape pressing process is very carefully handled: the grapes are harvested at a median maturity of 11°C. The must is left to settle by gravity at 16°C. Fermentation can be spontaneous or assisted by yeasts selected from our vineyards and is followed by malolactic fermentation. After ageing in stainless steel vats, oak barrels or foudres, our wines are left to rest on their lees for as long as possible.
In May, when it is time to create the blends, Adrien blind-tastes each of our wines, plot by plot. Blending is carried out without refrigeration, fining or filtration. This is followed by the bubble creation stage!
This know-how, fed by our passion for wine and the terroir, is the hallmark of our fine Champagne wines.
