OUR SAVOIR-FAIRE
The cultivation
The Payelle estate is environmentally friendly. Sustainable cultivation of vines is essential: sexual confusion, controlled grassing.
Pruning
Pruning is one of the most complex tasks; it requires precise and ancestral know-how. In winter, once the vine is dormant, we must pay particular attention to each vine. We select and prune the vine shoots to control the growth of the grapes in order to regulate production and guarantee optimal quality for the grapes.
This essential step not only preserves the health of the vine, but also concentrates the sap towards a limited number of buds, thus promoting better-quality bunches. Pruning is therefore the first promise of finesse and balance in a future champagne.
Bind
Faced with various bad weather, the strands can become damaged, so it is important to fix them one by one to the wire so as not to damage them.
Disbudding
In the heart of spring, the buds begin to bloom, revealing the promise of the vine. Yet, not all of them can be preserved. To allow the most vigorous to produce the most exquisite grapes, we practice careful selection, removing those that could compromise their blossoming.
Training
Trellising is an essential step in Champagne, which consists of tying the vine branches between wires to guide them vertically. This technique optimizes exposure to the sun, promotes aeration of the bunches and limits disease.
Soil preparation
To ensure the excellence of our champagnes, we place the care of our vines at the heart of our priorities. This includes careful practices such as pruning and plowing, which preserve the natural balance of the soil. Furthermore, we choose not to remove the leaves from our vines before harvest, in order to protect the grapes and preserve their full quality until they are harvested.
The Harvest
Depending on the flowering of the vine, it takes 90 to 100 days to set the date for these. They are still traditional with a team that is housed in the family premises where Family and Friends constitute a large part of the team.
Winemaking
Each step is carried out in accordance with Champagne tradition, using methods passed down from father to son to create a unique style that reflects the character of the vineyard.
Once in Bottle...
After fermentation, each bottle rests in the cellar for a carefully orchestrated maturation process, developing unique aromas. This process lasts at least three years, and up to six years for our precious vintages. Regular tastings ensure the optimal expression of our champagnes.
Alcoholic fermentation
Disgorging à la volée
Disgorging on the fly, a traditional and now rare method, embodies the manual art of eliminating yeast deposits.
