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<h2 style="text-align: center;">Pressing &amp; fermentation</h2>
<p style="text-align: left;">From the harvest to the press: before being pressed to extract the juice, the grapes are weighed and recorded.
As soon as the grapes are put under pressure, fermentation begins.The first fermentation: alcoholic fermentation transforms the wort (grape juice) in wine. Then, yeasts monopolize the sugar to produce alcohol. Then, the second fermentation: the malolactic fermentation, which converts malic acid into lactic acid to sublimate the aromas of the wine.</p>
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<h2 style="text-align: center;">Blending &amp; tirage</h2>
<p style="text-align: left;">Once the fermentation is completed, we can proceed to blending.
At this stage, we give the wines their distinctive character by combining different varieties, crus and years. Our blending is only based on Pinot Noir and Chardonnay.We proceed then to the tirage, referring to the bottling of wine.
After filling, our bottles are hermetically closed.
Thereafter, bottles are directly placed in the cellars for the maturation process which lasts from 4 to 10 years for our vintage wines and from 24 to 36 months for others cuvées.</p>
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<h2 style="text-align: center;">Blending &amp; tirage</h2>
<p style="text-align: left;">Once the fermentations are completed, we can proceed to blending.
At this stage, we give the wines their distinctive character by combining different varieties, crus and years. Our blending is only based on Pinot Noir and Chardonnay. We proceed then to the tirage, referring to the bottling of wine.
After filling, our bottles are hermetically closed.
Thereafter, bottles are directly placed in the cellars for the maturation process which lasts  from 4 to 10 years for our vintage wines and from 24 to 36 months for others cuvées.</p>
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<h2 style="text-align: center;">Riddling &amp; labelling</h2>
<p style="text-align: left;">After a long period in the cellar, we removing the deposit: the riddling.
This age-old technique consists in rotating each bottle by small increments. The sediments are all directed toward the neck and removed during the disgorging. At this point, we add our own dosages to obtain various classes of Champagne (Brut, Brut Nature, Demi-Sec).
Finally, we let bottles rest a few more months before the labelling (label, cork, neck-ban).
We are now proud to have our Champagnes displayed on your table!</p>
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