The vines flower in the month of June and the grains start to form. The harvest takes place towards the end of September and the grapes are pressed within a few hours of harvesting. Four thousand kilos of grapes yield 2550 litres of grape juice or grape must, which is decanted for twelve hours. This is the first fermentation that will transform the grape juice into wine. This process takes place over several weeks. The wines are then clarified by successive rackings during the winter and tasted. The elaboration of Champagne wines begins with the arrival of spring and the preparation of the vintage.
Once the vintage is blended, ferments are added as well as a small quantity of sugar for the second fermentation. The wine is bottled, capped and laid on laths in cellars that have been dug into the chalk. The transformation of the sugar into alcohol and carbon dioxide gas ensures the formation of bubbles (prise de mousse). The gas is trapped, creating fine bubbles.