We are working on obtaining the High Environmental Value certification (a certification awarded by the Ministry of Agriculture) for our vineyard. Since 2011, we have focused our actions on four initiatives:

• Stopping the use of herbicides and insecticides (50% of the vineyard is plowed and 25% is planted with grass)
• Preserving the biodiversity (beneficial flora and fauna – natural predators)
• Rebuilding the hedgerows to encourage an ecosystem that promotes harmony in the vineyard
• Continually upgrading the standard of the buildings and facilities that are used to separate wastewater and recover rainwater

Each one of our initiatives is adapted both to the terroir and the climate. Preventative actions on plants (and on all living organisms, for that matter) have proven to be the preferable solution. Observe, anticipate, sometimes take small risks and trust your instincts in order to preserve the plants which nourish us; this is the significant progress achieved by our estate over the past few years.

As soon as the harvest ends, we till the soil so that the loosening up of the earth can be completed naturally during the winter.

The vine is pruned with enough space between the canes so that the wind can dry out the leaves. Unwanted branch-shoots are removed to concentrate the sap towards the grape clusters. In order to promote the development of the vine’s natural defenses, treatments are not systematically carried out. We are committed to a natural and harmonious development in our vineyard and environment.

Everything is put in place so that when the grapes reach perfect ripeness, the entire harvest can be carefully transported to the press. Precision is also found with the use of stainless steel thermo-regulated vats, where slow and complete fermentations preserve all of the aromatic potential of the grapes. Each vat expresses its aromas; each barrel expresses its personality.

It is through blending with our reserve wines that we define and create our subtly balanced champagnes.

Once the work in the vines and vats is finished, time then plays its important part in the winemaking process of our cuvées. The wines rest in the cellars for several years, in contact with the sediment that remains in the bottle after the fermentation. After this long resting period, the sediment is expelled and a measured amount of liqueur de dosage is added to balance out the energy of our cuvées. The best dosage is one that is not perceptible, one that truly respects the balance of our Grand Cru Blanc de Blancs champagnes.