After the alcoholic and the malolactic fermentations, the still wines, called "vins clairs" are obtained. The sugar, by the action of the yeasts, is transformed into alcohol, and the acidity decreases.
A few months later and once all the clear wines are tasted it is time for blending (“assemblage”), the essential stage of champagne making. We blend the various wines from different terroirs according to the grape variety like, for instance, for our “Cuvée d’Aramis”. Also by selecting wines from specific plots of vineyard as for the “Special Club” Vintage or with reserve wines for the “Carte Blanche” in order to make sure of one constant quality. All is made just before the bottling which is made at our Champagne house in May and in July.
The following stage is the bottling (“tirage”). It consists in filling up the bottles with the clear wines to which we add specific yeast and a small quantity of sugar. This stage allows to start the “second fermentation” in the bottle. It generates some carbon dioxide which, held in the bottle, will dissolve in the wine, making it effervescent. This process is called champagne making or “champagnisation”.