手工采摘，紧接着葡萄立即去梗和去皮葡萄汁换到不锈钢桶中进行发酵，发酵温度控制在17℃内，随后将基酒二次发酵和熟成都发生在同一瓶中。

Our vineyard, whose origins go back to Gallo-Roman antiquity, is situated on the sunny slopes of the Côte des Bar in the southern part of the Champagne Region. In the XIIth century the emergence of the Cistercian movement at Clairvaux and Mores allowed a prosperous vineyard to be created using grape varieties from the Near East. The wine, an important resource for the monasteries, became Champagne in the early XVIIIth century and was known as "Saulte Bouchon" ("Cork Popper"). Until the end of the XIXth century the Champagne Method was a privilege of the nobility, who founded the great Champagne houses.