The rules of the appellation area of Champagne allow us to
gently press 4000 Kg of the precious grapes to yield a must
of 25.5 hectoliters that is as clear and limpid as possible .
We take particular care to avoid juice oxidation to preserve
its most delicate aromas.
The settling of the must (filtering the mire) takes place in our
vats. After their alcoholic fermentation, our wines go through
the malolactic fermentation to obtain their suppleness.