“Tirage” is the word used in the Champagne region for bottling. This is a rigorous operation and a key time. When mastered to perfection, this is where the bubble that floats to the top of your champagne glass is born, tenderly yet brazenly bubbling, with its light, flavourful taste.

To make the wine sparkle, we always prepare yeast and “liqueur de tirage”, which require great care, detail and discipline. When everything is perfectly in place, each bottle receives its wine, 4% of the liqueur and 5% of the yeast to trigger another fermentation in the silent cellars.

Time is not of the essence here: days can gently pass by.

Nothing great or beautiful can be produced rapidly - this is something men of the earth and men of the vineyards know all too well.