Disgorging à la volée

This deposit forms naturally in the heart of the bottle during the second fermentation in the bottle. Using a disgorging machine, this deposit is expelled thanks to the pressure generated by fermentation, when the yeast consumes the sugars, leaving behind a champagne of exceptional purity. This technique is particularly renowned for its precision, allowing for limited wine loss during the process. During your visits, let yourself be amazed by Fabrice's expertise, who will be happy to offer you a demonstration of this ancestral practice.