The grapes are harvested by hand when they reach full maturity, between late August and mid-September, depending on the years.
It takes 4,000 kg of grapes to make 2,550 litres of juice. Our champagnes are made exclusively from the first press (about 2,000 litres) known as the “cuvée”. The first fermentation is in vats. Once finished, the juices are racked to separate the clear wines from the deposit at the bottom of the vat.