From Grape Juice to Champagne

  • Alcoholic fermentation using local yeast
  • Malolactic fermentation to reduce the dosage of sulphites and spontaneous fermentation
  • Aged in barrel for 7 to 8 months on lees
  • No filtration or clarification
  • Use of very little to no sulphur (average of 15 mg/l total SO2, less than 5 mg/L free SO2)
  • Aged in bottle for 3 to 5 years on lees
In the vines A FAMILY, A CLIMATE
& A TERROIR
In the cellar From Grape Juice
to Champagne
Our cuvées Our Sustainable
Winegrowing
Selectionby Pascale et Philippe Mouzon
Our Natural
Varietyby Sébastien Mouzon
People and awards A Passionate
Team
Rewards
Contact Our contact information
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