Our Working Methods
When the grapes reach optimal maturity they are harvested and then quickly squeezed on one of our two presses.
The winemaking which then follows is undertaken with great care.
We still follow the lunar calendar at this stage (choice of dates for tapping, drawing, disgorging), we limit the use of SO2, chilling is achieved through natural cold (following the weather conditions), our wines are not filtered.
The second fermentation is then carried out using biodynamic yeasts and organic cane sugar.
A slow fermentation favours the production of small, elegant bubbles. To optimize this process we carefully control the temperature of the wine, the wine-cellar and empty bottles before the wine is drawn.
This search for equilibrium is prolonged in our cellars which are subject to very careful monitoring.