Maturing in the cellar

After fermentation, each bottle rests in the cellar for carefully orchestrated maturation, developing unique aromas.

Assignment...

After blending these wines, we proceed to bottling with the addition of a tirage liqueur (a mixture of sugar and yeast). This is the beginning of the second alcoholic fermentation, also called prise de mousse. This fermentation takes place directly in the bottle.

...which takes time

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. The sediment will then form and rise to the neck of the bottle, where it will then be disgorged.

Discover disgorging