During winter, the wine (called « vin clair » or clear wine which means still wine because it is not sparkling yet) rests into tank At the end of the winter, we blend it (the blend is the art to combine villages and varieties to get the cuvées). In those Cuvées, in high proportion of reserv wine (wine coming from previous crop) is used. By blending, we creat our Non Vintage Brut, our Blancs de Blancs and our vintage (Vintage champagne is a champagne coming from only one year. It can only be made if the harvest was wonderful).

When the blends taste perfect, the wine is bottled with some yeast. A second fermentation happens into bottle : it is called Prise de Mousse : still wine turns into sparkling wine inside the bottle.

A long ageing time follows the bottle fermentation : ageing lasts at least three years and until seven or eight years. Ageing aromas develop into bottle, like honey, taosted bread. After this time, only an attentiv family tasting allows to release the bottles.

Our eight-meters deep cellar dug into chalk has a constant temperature throughout the year : about 12 to 13°C which is the best temperature for wine conservation

Then come two essential steps : remuage (bottles are turned and lift up to put the lees in their neck) and then degorgement (disgorging) during which a small amount of sugar is added to balance Champagne natural acidity.