skip to Main Content
Contact us: +33.(0)
Langue Français    Langue Corée

Harvest ended, the vineyard comes into the cycle of the sleep… During this time, the bubbles reach the winery : Vinification process starts ! Each Cuvée bears the mark of the winemaker, anxious to make a high quality product, constant in the taste and aromas.

Vinification process

After pressing the grapes, the resulting musts are placed in cuves in which they ferment for 2 to 3 weeks in two successive stages.

Once the fermentation is complete, the wine is left for a few months to rest.  At this stage, it is called « clear wine ».

Blending and bottling

One of the secrets of champagne lies in the composition of « cuvees ».  The vast majority of champagnes are made from blending wines from different years, plots and varieties or vintages.

Once the cuvee is complete (each master formulates several cuvees, each of which has a specific quality and price), the wine is bottled.  This is called « tirage » in French

Aging of  wines and riddling

After maturing for long enough, the champagne is clouded by sediment. Before bottles can be dispatched, the sediment needs to be removed. Riddling a bottle is an ancestral technique that is peculiar to Champagne. It consists in manipulating a bottle, so that the lees flows down the neck of the bottle and is removed.  This can be done manually or mechanically.


Disgorging consists of opening the bottle to expel the lees that accumulated during the riddling stage.

This is done by freezing the neck, with the bottle pointing downward (upside down).  The neck is plunged into a solution at a temperature of -25°C. The lees freezes as a result. The bottle is then put back upright and the bottle cap removed. The pressure inside the bottle cause the ice to be expelled (it reaches 6 bars).

To finalise the taste of the champagne, dosage (wine mixed with small amounts of cane sugar) is then added to the bottle. The concentration of the dosage determines whether the champagne will be brut (dry), demi-sec (semi-dry), or even brut 0 when no dosage is added.


The bottle is then stopped up with a cork, which is held by a metallic wire-cap.

Once labelled and sealed, the bottles can be sold.