Vineyards and Cellar

We pay special attention to the work in the vineyard to harvest good quality grapes which are essential in the making of good champagnes. The weed control in the vineyard is no longer done with chemicals. Only defoliants (a contact product) or ploughing are allowed on our land, which gives us wines with more mineral and floral flavours.
We are heading more and more towards a controlled cultivation for each of our plots with the aim of better using all that nature has to offer. Strong from our experience of winemakers over the generations, the pruning, the binding, the disbudding, the trellising and the hand picking of our grapes are all done by ourselves.

All stages in the making of our wines, from the press to the shipment of the bottles, are all done in our cellars. The traditional press (more than 40 harvests) gives us very limpid juices, which brings out all the minerality of the soil. The vinifications are done in vats or in Champagne barrels of 205 liters. At last comes the time for the traditional riddling either on racks or on pallets (giropallets), as well as the disgorgement where we moderately dose the sugar liquor to better bring out the flavours of the wine. The respect of a traditional know-how to offer the best flavours of character Champagnes.