Prise de mousse

Mousse in a glass of Cuvée Jean-Louis

Like a Chef using different culinary methods, we don’t limit ourselves to only one winemaking method but we choose for each cuvée the one that will express the best its personality.

Our prise de mousse is therefore carried out according to the Traditional Method, Natural Fermentation in vat, ancestral method or Appellation d’origine contrôlée crémant winemaking method: this rich and wide choice of savoir-faire is our daily creation tool.

Bottling after blending and before prise de mousse

Discover, step by step, how our wines are made :