After a natural winter period of rest, nature starts awakening..
In the spring-time, out of every downy bud, delicate leaves first bloom and then let tiny grapes blossom.
At the end of June, each tiny part of the grape flowers, which will later transform the whole grape into a cobweb-like arborescence.

If the climatic conditions are favourable, the flowery caps later fall down, the berries swell, thus slowly getting more and more sugary while acquiring a purplish or golden robe, according to the wine plant (or variety of wine).

At the end of September or beginning of October, that is to say one hundred days after blossoming, the grapes reach maturity.
The fragile and precious grapes are harvested by hand and delicately laid inside baskets before being taken to the press.
In order to prevent any bruising of the grapes which might thus impart some of their colour to the must, the grapes are poured into the press : 4,000 kg which will give 20,50 hl of juice.

During the following spring the new "cuvée" is bottled after reserve wine has been added.

The bottles are let to rest for several years inside the cool and dark Champagne cellars.
The Champagne thus acquires the fullness of its bouquet as well as its fineness.

Champagne is the off-spring of Man and Nature.