Pinot noir and pinot grisgrapes are selected on asorting table, partially destemmed and thenmacerated for 2 to 3 days. After that, come thespontaneousalcoholic fermentation (indigenousyeasts) in abig Foudre from Stockinger, themalolactic fermentation and then the maturationon the lees for nearly a year. Thebottlingis carriedout at the end of July.

The wine is aged for at least another 2 years in thecellars, and the bottles are disgorged 6 monthsbefore being marketed with a discreet dosage of2g/L

The grapes are pressed gently, the juices are clarified very slightly and then go directly into wood. The natural alcoholic fermentation (indigenous yeast) and the malolactic fermentation begin spontaneously in Stockinger wooden vats and casks.

The wines are matured on their lees during the first year with no filtering or fining. The blending and the bottling are carried out at the end of July.

The bottles are then taken down into the coolness of the cellars, where the second fermentation and the maturation "on laths" quietly take place during 3 more years. Each bottle is disgorged by hand 6 months before being marketed. The dosage is 2 g/l.

The grapes are pressed gently, the juices are clarified very slightly and then go directly into wood. The natural alcoholic fermentation (indigenous yeasts) and the malolactic fermentation begin spontaneously in the Stockinger wooden vats and casks.

The wines are matured on the lees during their first year, with no filtering or fining being carried out. The blending and the bottling are carried out at the end of July.

The bottles are taken down into the coolness of the cellars, where the second fermentation takes place and maturation “on laths” goes on for at least two more years. Each bottle is disgorged by hand 6 months before being marketed. The dosage is only 2 grams/litre (extra brut!).

The grapes are pressed gently, the juices are clarified very slightly and then go directly into wood. The natural alcoholic fermentation (indigenous yeasts) and the malolactic fermentation begin spontaneously in the Stockinger casks and vats.

The wines are matured on the lees during their first year, with no filtering or fining being carried out. The bottles are taken down into the coolness of the cellars and stacked on lattes; the second fermentation takes place and the maturation continues slowly for 7 more years.

Each bottle is disgorged by hand 12 months before being marketed. The dosage is only 2 g/L (extra brut).

The natural alcoholic fermentation (indigenous yeasts) and the malolactic fermentation begin spontaneously in the Stockinger wooden vats and casks. The wines are matured on the lees during their first year, with no filtering or fining being carried out.

The bottling takes place end of July. There’s no blending with other years – this is a vintage Champagne – and no blending with other terroirs – this is a single-parcel Champagne.

The bottles are taken down into the coolness of the cellars and stacked on lattes; the second fermentation takes place and the maturation continues slowly for 9 more years. Each bottle is disgorged by hand 12 months before being marketed. The dosage is very discreet so as to appreciate better this well-balanced and extremely long cuvée (2 g/l).