Cellar
The work in the cellar is a natural extension of the demanding work carried out in the vineyards. Here, everything is designed to preserve the integrity of the fruit and reveal terroirs. After pressing, the juices flow by gravity from a latest-generation Coquard press, equipped with a cooling trough that allows the temperature of the juices to be controlled from the moment of extraction. This immediate care guarantees a clear aromatic expression.
A DEMANDING « SAVOIR-FAIRE » FOR EXCEPTIONAL WINESS
The best juices are then vinified with indigenous yeasts, which are naturally present on the grape skins. Malolactic fermentation is deliberately avoided, a process that preserves natural acidity and ensures freshness, precision, and longevity.
Vinification takes place in large oak barrels for slow and gentle oxygenation and, since the 2024 harvest, in clay amphorae and sandstone monolithic to bring even more purity and verticality.
SINCERE, CRAFTED AND VIBRANT CHAMPAGNES
The blending tasting is an important moment. The expression of each terroir is evaluated in search of the ideal balance. These precise choices give rise to our cuvées, each with its own personality. After the second fermentation in bottles, the champagnes age for a long time on lees, systematically with cork stoppers for cuvées intended for long aging, in a quest for elegance and aromatic complexity. The dosages are adapted to the maturity of each cuvée and remain low—Extra Brut or Brut Nature—in order to preserve the expression of the grape variety and the place. Between rigorous tradition and modern techniques, every detail in the cellar aims to enhance the raw material without ever distorting it. It is precision work, both artisanal and visionary, in the service of sincere, finely crafted, and vibrant champagnes.
