Always concerned about quality, we built our own pressing centre. Qualitative counsel, it allows us to follow obtaining musts fully and to control making of our champagnes.
This centre enables us to store the grape temporarily. Three presses are present: two presses with horizontal press of a capacity of 8000 kgs each one and a press, known as traditional, of a capacity of 4000 grape kgs with vertical press.
The grape juice (called "must") thus obtained is rackling (kind of natural decantation in the wine language) in our tanks envisaged for this purpose throughout one 12 hour, to be then conveyed in the fermenting cellars for fermentation.
All the operations known as pressing are under high monitoring and carry out by a personnel of quality and qualified.
It is with pleasure that we invite you to attend these operations at the time of the period of the grape harvest.