The Pressing

The first step in the winemaking process is the pressing of freshly cut grapes. Only 2,550 litres of sweet juice can be extracted from every 4,000 kg of grapes. Our Champagnes come exclusively from the first pressing, which is the highest quality and which we call "cuvée".

Once in vats, alcoholic fermentation takes place, with the juice slowly clearing and changing into wine, before the decanting process, which separates the wine from the sediment leaving clear wine with a delicate aroma.