vine to wine
Pruning
The transmission of know-how from Father to Son.
From November to the end of March, the pruning of the vines, followed by tying in April.
BIODIVERSITY
Soil maintenance: The implantation of the micro clover brings natural nitrogen to the vine and biodiversity. Sustainable viticulture
GRAPE
In the spring, the vine awakens, its rapid growth brings us to various work of lifting and trellising.
In June comes the flowering of the vine, the harvest will take place 100 days later.
HARVEST
In September, the harvest time comes. The grapes are picking by hand and transported in crates to our
quality approved 4000kg presses.
PRESS
During pressing, the juice, called grape must, is extracted from its pulp. It travels in belons fractioning 2550 liters,
which is transferred to the winery.
WINEMAKING
In tanks, a first fermentation takes place naturally, it is the transformation of grape sugar into alcohol. The wine
clarifies leaving a deposit called “lees” at the bottom of the tank, the action of racking will separate them.
AGEING
The following spring, our wines are blended and bottled. Then the second fermentation takes place, it is the
foaming, the birth of champagne and its effervescence. The bottles are stored horizontally at a constant
temperature of 10 ° and ageing to the AOC Champagne for a minimum of 15 months. For our, is added an aging
from 2 to 3 years of age.
RIDDLING
After this aging period, the bottles are placed on a desk, the operation is called riddling. This allows the deposit to
descend progressively by rotation and tilt, into the neck of the bottle.
DISGORGING
This deposit is expelled during disgorgement “on the fly”, then comes the dosage. It is an addition of cane sugar
liquor, finalized by the famous champagne cork, its personalized capsule.
Our different vintages are then dressed, stored in our cellars while awaiting their marketing.
CHAMPAGNE Patrice Guay
15 rue de bel air 51700 FESTIGNY – FRANCE
Tél. : +33(0) 3 26 57 67 66
E.mail: contact@champagnepatriceguay.com