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.
