Find out about the manufacturing secrets of champagne in Tours sur Marne
Abiding by the “charte des vignerons indépendants” (charter that compels independent winegrowers), we make a point of presenting to you our knowhow, the winery and our cellar from the 19th century.
The process from the press to the cellar
As independent winegrowers, we press our grapes on a quality-certified stainless-steel pneumatic press, ensuring a slow and delicate extraction which will preserve the delicacy and the clearness of our grape juice.
We opted for malolactic fermentation to obtain round and very tasty wines.
A part of our wine is aged in oak barrels for our most prestigious cuvees. For the vinification, the various crus and grape varieties are vinified separately in order to preserve all the particularities of our terroir.
This way, when we taste the wines with our oenologist, we have a range of flavors and aromas at our disposal, allowing the most harmonious blends, ideally completed by 30 to 40% of selected reserve wines.
After the bottling and the sparkling are over, the precious bottles of champagne mature on dregs in our vaulted cellars for three years to develop their bouquet and reach their full maturity. Then, they go on the racks for a manual riddling, symbol of our Champagne tradition.