Philosophy of the Domain
To work on the vines and the wines, we have remained faithful to traditions and the experience of our ancestors, while using modern techniques to improve quality. In the vineyards, we pay great care to our soils; in several plots, grass is grown between the rows, we are progressively stopping the use of chemical weed killers and are taking part in the water network project.
The implementation of a softer viticulture requiring fewer fertilizers and chemicals as well as green harvesting in some delicate plots give us a better control of the yields.
Manual harvesting and sorting give us a precise mastery of the health of the grapes.
Family know-how
Thanks to our family experience, we can reach the targets of a sustainable viticulture, enabling the soils to fully express their potential. The wines blended in our bottles come only from the first pressings: the cuvée. So, to produce one bottle of Champagne, we use 1.5 kg of grapes, when 1.2 would be enough.
Following the advice from our oenologist, one third of the wines are matured on their lees on oak casks. We don’t trigger malolactic fermentations for vintage and special wines, for a better ageing potential and to obtain fresher and fruitier wines.
Before bottling, there is only one filtration followed by ageing on lees for between 15 and 48 months. When disgorging, dosage is done with natural liquors. Each of our Champagnes is the product of a specific vinification expressing the typical character of the wines of Aÿ.
