Fermentation
To the settled juice, the cellar master adds sugar beet to adjust the probable alcoholic degree, called “chaptalisation”. Then, the alcoholic fermentation takes place , that consists in adding selected yeasts to the sweetened juice. The yeasts feed off the sugar and are transformed into alcohol and carbonic gas. The juice becomes wine. A second division separates the wine and the yeast.
Blending
Blending is the House signature. It is the artistic work of the cellar master, Claude Dervin. Because there are at least seven “grands crus” in a great Champagne, depending on the year, Claude blends his wines from different crus selecting distinct tastes to maintain a constant and delicious blend for his Cuvee Royale Brut and other blends. The next step is the chilling of the wine and filtering to eliminate sediment and obtain a clear and brilliant wine.