From vine to wine  
 
 
The wine harvest :
Vines are harvested in September or October, picking is exclusively realized by hand by our harvester team. Then grapes are quickly transported to our pressing center.
 
Cellar :
Our two wine presses of 4000kg receive freshly picked grapes where the grapes will be pressed and transformed into juice. Then, they are put into an aluminium tank where after settling, the alcoholic fermentation starts which corresponds to transformation of sugar into alcohol.
 
Earthing up:
This operation is realized on young vine plant in order to protect them from freezing while also working the soil.
 
   
 
Bottling :
Once the cuvées are blent inside tanks, we proceed to bottling the wine. During this operation called “bottling” the wine receives the natural yeast and a small quantity of sugar. Then bottles are corked and stocked in the cellar. It’s inside this cool and calm place that the yeast and sugar allow the wine to undergo a slow transformation, producing carbon dioxide. This soft wine will then become sparkling after a second fermentation happens, much slower than the first one.
 
Before disgorging :
By the end of this second fermentation, sediment formed in the bottle must be eliminated. To achieve this, we place the bottle on riddling racks and we turn them each day for several weeks in order to make the sediment slide down to the bottle neck.
 
Disgorging :
Disgorging consists of taking the sediment away from the bottle. To do so, the bottles are “re-opened”, which causes a small loss of wine. To balance the lack, we add an equal volume of champagne containing a small quantity of cane sugar whose proportion varies according to the type of wine we would like to obtain (Brut or Demi-sec).
 
   
 
Pruning :
Taking place between November and March, it’s one of the most important jobs in the vineyard. Indeed, it allows to regulate yearly the vine overgrowth.
 
Tying the vine :
Starting mid-February, this tasks stimulates bottom buds growths, as well as an harmonious distribution of this vegetation.
   
 
Disbudding :
At mid-May, we proceed to elimination of old frame buds, so the sap don't risk to go away from main buds.
 
Uplifting foliage :
By the end of May, twigs can have grown up to 50 cm. At this moment, we raise wires to maintain the vine wood in vertical position.
 
Trellising :
In June, we separate vines twigs by maintaining with wires and staples. This operation prevents leaves from settling onto each other. As freed so, vines can receive a maximum amount of sun and benefit from perfect ventilation, cutting down risks of grape rot.
 
Topping and trimming:
This is a summer pruning that starts by the end of June/beginning of July and lasts until wine-harvest. Topping and trimming allows vine ventilation and facilitates the future grape picking.