FROM VINEYARD TO CELLAR
The work of the vineyard and the cellar are interdependent—one cannot exist without the other.
The winery is divided between two locations: our barrels are kept on the estate, while the tanks are housed within the village wine cooperative.
We follow a low-intervention winemaking philosophy, with the aim of letting the terroir, the grapes, the musts, and the wine itself do their own work. We simply guide them.
In the pursuit of depth and breadth, we favor extended aging of the wines after bottling—at least three years—along with a low dosage, in order to preserve the aromatic expression of our terroir.
OAK VINIFICATIONS
Returning to the roots of Champagne winemaking, with a modern approach.
Each year, shortly before harvest, we select—through berry tasting—two parcels of old vines that we consider the most promising. Once the grapes are pressed and the wines are put into barrel, time is left to do its work.
Our wines are aged in new and previously used oak barrels. They are vinified for 11 months on the lees. Cold stabilization occurs naturally during winter. There is no filtration and no fining. In this way, we seek the subtle contribution of oak, along with length and breadth on the palate. The boldness of these vinifications reflects the estate’s evolution over the years.
STAINLESS-STEEL
VINIFICATIONS
Revealing the pure expression of the Nogent terroir.
Through parcel blending, vinification in stainless-steel tanks highlights the typicity of Chardonnay on our terroir, balancing freshness and minerality. Aging for several months supports the structure of this Chardonnay, which will then gain body over time during bottle aging.
Our Champagnes are crafted like photographs: a snapshot of the Mont’s terroir in the blending of each harvest, and a snapshot of the Mont de Berru’s terroir in a particular year for our exceptional vintage releases.