The Chardonnay grapes are harvested mechanically during the night to keeps the grapes at the lowest possible temperature in order to avoid the onset of fermentation. Only the free-run wine is used. The Pinot Noir grapes are handpicked to keep the fruit intact and avoid any colouring of the must. The whole bunches are gently pressed and the process is stopped before maceration can occur which could result in tinting of the juice and extraction of herbaceous notes.
The Pinot Noir and Chardonnay grapes are fermented at a low temperature (18°C) to best extract the aromas typical of each varietal and lend complexity to the wine. The wines are left on the lees for 3 months after fermentation. The selection of the wines used for the second fermentation is based on several criteria: balance, aromatic richness and acidity.
The prise de mousse (or second fermentation that takes place in the bottle) begins once the
liqueur de tirage (yeast + a small amount of sugar) is added. This second fermentation takes place in cool cellars (between 9° and 12°C) which is ideal for this phenomenon to occur. Ageing for 9 months on the lees allows the yeast to break down which lends complexity to the wine.