Champagne Suply
Our particular skill
Time and specific skills are necessary to the production of our champagne wines.
The harvest
After a whole year of working the vineyard, the winegrowers' effort becomes accomplished with the harvest of quality grapes.
In the Champagne region, the grapes are always hand-picked.
They are pressed immediately: slowly, the bunches kept whole, each variety at a time. The collected juices are then poured into tanks.
The production
In order to transform grape musts into delicate sparkling wine, numerous steps are necessary.
The first stages of fermentation take place in the tanks.
This enables the future wines to develop a wide range of aromas, enhanced once the blending takes place for the composition of our various cuvées.
The musts given by our old vines require particular care.
After bottling comes the sparkling process, during a 24-month stage of lying in a cellar.
The yeast sediment, formed during the fermentation process, is evacuated during the disgorging process.
Before definitively corking the bottles, we add the liqueur de dosage to the bottles. The sugar content will then determine the type of champagne: 7g per litre for Brut.
The last stage is the labelling of our bottles.
Our champagnes are then ready to be served and enjoyed at your table.
