The wine press

At the time of the harvest, mature and russet grapes are carefully transported to our traditional press. Sometimes after more than 3 hours of press, the juice is isolated, tasted, discussed and analyzed. It began a long fermentation process.


The press

A long wine aging will always be privileged. The bottles are kept in the cellar for a long time – 3 years for our non-vintage Champagnes and 8 years (and more) for our vintages – to enable them to reach their potential and reveal all their aromatic intensity.