Made using the traditional method with Pinot Blanc and Auxerrois grapes, this Crémant undergoes careful vinification. After direct pneumatic pressing and controlled fermentation, it undergoes 4 months of ageing on fine lees, followed by 5 months of maturation in vats before the second fermentation in bottle. This is done by adding a tirage liqueur made from yeast and sugar, in view of achieving a second
fermentation inside the bottle. Our wines are matured on laths for 12 to 15 months, before being
disgorged (to eliminate the deposits of accumulated yeast). This period of time is more than the 9-
month minimum requirement for this appellation. All of our Crémants are “Brut”. Indeed, when
the disgorging is undertaken, the added sweet liqueur (called expedition) is limited to a
concentration of less than 15 g/l of sugar to produce Crémants with a dry and elegant style.
Along the lines of Champagne, the wines are not derived from a single vintage, thereby allowing
us to blend the production of various years, depending upon their characteristics. The objective is
that of obtaining an even standard of quality, despite the differences from one year to the next.
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