The COLLECTION

the Journal

• Organic certification 2020 - SEPTEMBRE 2020 -
   

  

  The last ECOCERT control in September 2020 came to this confirmation: our viticulture, our grapes are now certified organic!
  As far as the wines are concerned, some patience will be required... Bottles with wines from harvest 2020 onwards only will mention the AB logo.

• Bottling - MARCH 2015 -
  A crucial stage in Champagne 

  

  Once a year, in March for three days we bottle our wines. This is a crucial stage in Champagne.
  In the winery, after blending the still wines, we prepare the yeasts that will produce the last fermentation in bottle. The bubbles appear over the five weeks that follow the bottling. The pressure in the bottle reaches around 6 atmospheres. This is an anxious period for us as the bubbles that develop will impart the aromas. They must be there, but they must be discreet... The bottles are stacked on top of each other on strips of wood between each row. It's called "sur lattes". They  will rest for at least 30 months for our Brut. As for our vintages, they will be forgotten about for 7 years before disgorgement, which is the removal of the yeast deposits. Then the final cork goes in.

• Blending - FEBRUARY 2015 -
  Champagne's secret  

  

  Around 50 wines have been tasted and re-tasted over a few days. We need to identify the profile of each wine and its characteristics. Many still wines ("vins clairs") are involved, including wines from that year, reserve wines from previous harvests, some of which are vinified in tanks and others in oak barrels... We then make each blend. The top priority of this stage is finalising our Brut 1er cru, the signature of our domaine. In three years time, the new blend must be identical to the style of previous years. This challenge may require using twenty or so different wines to make a single final blend... The vintage champagnes must reflect the year in which they were harvested. During this tasting and blending process we also select the wines that will remain in reserve for future years. A very important moment for a winemaker!

• Banking up - NOVEMBER 2014 -
  Working the soil to protect young Chardonnay vines  

  

  It's time to prepare the soils: We have brought out our very old tools for "banking up" the vines.
  The process of "banking up" consists of ploughing to make mounds of earth around the base of the vine, to protect the plants through the winter. During the winter, the frosted earth crumbles, so when we flatten down the soil again, reversing the process in spring, the soil is well ventilated and highly conducive to microbial life.
  We called on someone with great experience and expertise to help us carry out this process: Thank you Jean Guy!
  
  
  

• Harvest - SEPTEMBER 2014 -
  A year of hard work rewarded in 10 days... 

  

  In the 4 weeks prior to the harvest, we take samples from our control plots. We pick some grapes, weigh them and measure their acidity and sugar levels. This information will help us to decide the date that harvesting should begin.
  Deciding the maturity and ripeness of the grapes is the cornerstone of the harvest: Picked too early and they will be lack aromas. Too late and the aromas will be overripe and lack freshness. Each parcel of vines has its own rhythm which, of course, differs from one year to the next...
  When harvesting begins, the grapes will be selected and sorted on the vines to ensure that only the highest quality fruit makes it into the crates...

• Replanting of vines - April 2015 -
  Wooden posts and wires for several decades...