The good work in the vineyards is the first step to a successful vinification. This meticulous task enables us to increase the ripeness and to develop the personality of the grape.
During the harvest, the grape is quickly brought to the press room.
After the first fermentation, our wines are bottled and stored in the cellars so that the second fermentation occurs.
Then, the bottles will age in our cellars during several years before being riddled by hand and disgorged by ourselves.
They will lay there for a few more months so that they acquire the right maturity to surprise you with its pleasant taste.
« Vinjournalen.se is a Swedish magazine online which is talking about wine and our vineyard. This week, the article is talking about oenotourism and concern our winegrowing region and our vineyard !
The online guide Winetourism.com allows visitors to book wine tasting. Consult our profile on Winetourism.com where we presents you our vineyard and our activity of tasting and in this way, to discover our champagne range and our house's history ! »
Our champagnes have been treated in our own cellars with the greatest attention.
