Winter Spring Summer Autumn
In the vineyard :

Size
involves cutting
the branches to select
productive wood
for the coming harvest.		     In the Cellar :

This is also the time when the cellar is developed
assemblies, that is to say
that grape juice has turned into still wine
( Yeast transformed sugar into alcohol ).


We taste with our oenologist
the different vintages and to assemble
keep consistent quality vintages,
with the same typicality found every year.
In the vineyard :

Bonding of frames on the wire.
Disbudding is
remove unnecessary small shoots.		     In the Cellar :

This is also the time of the draw in the cellar :
once assembled, we wines bottles.
These will need stay in the cellar
15 months for a BSA ( Brut without year )
and 3 years for vintage.

In the cellar, once the bottles piled ,
or pallet, is moved on the desk
where you turn them every day
until the bottles are almost vertical,
with deposit down into the neck.
A new, more modern method allows it directly pallet,
is used GYROPALETTE.
In the vineyard :

Trellising and treatment :
processing is done in a rational way
that is to say, in the utmost respect
of the environment
(Minimum dosage and treatment hectare).

Trellising is to separate
the different strands and guide them through two son
so they grow Rights and airy way.
We monitor possible illnesses
in the vineyards at this time of year,
it is the decisive period of the crop.
We proceed to the last treatment before mid August.		     In the Cellar :

The tanks are cleaned and prepared
before the harvest.
In the vineyard :
This is the month of harvest!
We harvest the grapes manually
( The grape harvesting machine
is forbidden in Champagne).
Then the grapes are pressed and brought
the cooperative to Courmas.
In the vineyards, we can begin
to prepare for pruning.
It prunes, that is to say which is removed
a portion unnecessary strands
for the coming year.		     In the Cellar :
The wort or grape juice then remain between
12 and 24 hours in small settling tanks
( Belon ) to separate the impurities from the juice.
The juice then happens in stainless steel tanks,
where separating each grape.
These distinctions and separations we used for our assemblies in January.

We prepare year-end shipments.
We also 4-5 disgorging
during this year. This is the final step,
to expel the deposit left in the neck of the bottle
and adding the expedition liqueur.
We finally put a cork, capsule and its wire cage.
We dress the bottle of its tin, its collar and tag.
The bottle is ready to be marketed.