vine to wine


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.


Soil maintenance: The implantation of the micro clover brings natural nitrogen to the vine and biodiversity. Sustainable viticulture


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.

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In September, the harvest time comes. The grapes are picking by hand and transported in crates to our
quality approved 4000kg presses.


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.


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.


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.

Le remuage


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.


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