Harvest
Chardonnay, Pinot Meunier and Pinot Noir are all present in the House’s Champagnes. They come from the 31,000 hectares of vineyards in Champagne appellation (AOC). Harvested by hand, only the finest, most mature, gathered into small 10 kilogram baskets, the selection process is rigorous. The grapes must not be damaged or torn at the risk of staining the white wine. The house of Joseph Perrier is vigilant about the grape quality.
Pressing
Presented in 50 kilogram containers, the grapes are then crushed in our wine presses. Four thousand kilograms produce 2550 litres of must, of which only 2050 litres compose the first press, “la cuvee”. The juice is transferred into settling vats where it stays for fifteen hours and the pectins, soil, and other particles settle naturally to the bottom of the vat. The juice is then pumped and transferred to fermen-tation cellars.