Since the dawn of time ... No! ... Only since the twelfth century, the people of our region, then called Cistercians cultivated vines. We received our ancestors heritage and culture that happens to be at the origin of champagne. After repelling pests and weather, we could rebuild our vineyard in the early last century. We now strive to produce the best champagnes.

The trick is to achieve a balanced and harmonious wine with characteristic taste and followed each year by blending wines from different grape varieties and years.

When the assembly is made, the wine is bottled, capped, and then lying on slats in dark, cool cellars.

The slow transformation of sugar under the effect of enzymes causes the fermentation.

When the secondary fermentation is complete, the bottles spend several years in the cellar until the wine reaches its fullness.

This natural phenomenon will drain when the fine bubbles and light foam characteristics champagne.