Under our label of origin (appellation d’origine), we produce both sparkling and still wines.

The sparkling wines are produced from grapes harvested in early October which have a relatively poor sugar content to permit the double fermentation needed for the “methode traditionnelle”.


On the other hand, still wines are produced from late harvest fruit whose higher sugar content can bring the alcohol levels up to 12° which requires  more care in the vinification process.

In the better years, the higher sugar content brought on by the longer exposure to late summer/fall sunshine and the infection by the fungus “Botrytis cinera” also known as the “pouriture noble”, resulting in a very special sweet juice which will become, after years of ageing in our cellars, an incomparably delicious brew with an unforgettable bouquet.