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Elaboration of our champagne

Far away from the light the bottles remain in our basement for a long ripening period. The basement plays a key role in this important stage of the wine-making process, with a constant temperature of 12 °C. This maturation, which is called in French "maturation sur lies" (*), brings very specific aromas in the champagne wine. Between the bottling and marketing must be at least 15 months, at least 12 of which "sur lies". For millésimes that period will be three years. These time limits imposed by law, which are already important compared to other sparkling wines, are in reality much longer. See the tokens of our Champagnes with give precise information about our retention periods.


(*) "Sur lie" is the French word for "in yeast", and means that yeast remains in the bottle, bringing additional flavours in the drink.