The vendange is picked exclusively by hand. It is transported from
the vineyard to the domaine in Champagne caissettes containing 40 kilos
to preserve the complete bunches of grapes and avoid any spoiling in
ideal condition of the bunches prevents certain unwanted tastes - rot,
vegetal, grassiness, and bitterness that could spoil the purity of the
After pressing, the musts remain to settle for +/- 24 hours to eliminate the heavier particles.
fermentation starts after 3 or 4 hours, thanks to the indigenous yeasts
present on the skins of the grapes, and lasts for approximately 3 to
6 months to facilitate greater complexity and intensity. Neither the
juice nor the wine has enzymes added, nor are they chaptalised or fined.
The development on the fine lees last about 4 to 8 months and again accentuates the finesse and the texture of the wines.
After the bottling, in general at the beginning of September, the wines are stored to develop maturity and complexity in our temperature-controlled cellar for several months, or years for certain wines, before release.
We intervene as little as possible in the transformation of the grape juice into wine, leaving nature to take its course and thus reflect the terroir and vintage in the bottle.