The vine grows with its roots plunged in a chalky subsoil. Champagne requires three varieties of vines : Pinot Noir, Pinot Meunier (black as well) and Chardonnay (white).

Pinot noir	Pinot meunier	Chardonnay

In June, the vine flowers, then the grapes set. The grape gathering occurs by the end of September and the pressing just a few hours later. Four thousand kilos of grapes give 2550 litres of grape juice or must, to be decanted twelve hours long, as a first fermentation turning the grape juice into wine, what may last a few weeks. The wine is then clarified by successive rackings during winter and tasted. With spring starts the elaboration of the Champagne wines : the vintage preparation.

Once the vintage blended, ferments are added as well as a small quantity of sugar for a second fermentation. Then the wine is bottled, capped and laid on wooden boards in chalk cellars. A foaming results from the transformation of the sugar into alcohol and carbon dioxide. The gas stays confined, what will give the fine bubbles.

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