In the cellar, our approach differs from the vineyard, but our philosophy remains constant - minimal interference, allowing the wine to express itself fully. After careful hand-harvesting, the grapes are gently pressed, releasing their aromatic notes. Depending on the unique characteristics of the vintage and the individual plots, the various juices undergo vinification in different oak barrels or tanks, ensuring that we respect the future equilibrium desired for the blend.

After 36 months of bottle aging, the disgorgement process takes place with the addition of liqueur. I have opted for an "extra-brut" dosage to retain the original flavor profile. As previously mentioned, my goal is to create a Champagne that is a true reflection of the terroir.