Soak up our vinification methods, the secret of how we make our champagnes
At harvest time, the grapes are picked by hand so that we can select the healthiest bunches and avoid damaging them as they are removed from the vines. It may seem obvious, but we also schedule the harvesting of each plot so as to ensure that the grapes are picked at optimal ripeness, thereby obtaining the best balance between acidity, sugar and flavour.
During the pressing, the musts (grape juice) are separated by quality: the cuvée (first pressing), the première taille (second pressing) and the seconde taille (third pressing). We press our grapes at low pressure in order not to compromise their quality and to separate what comes from the berries, the seeds and the stalks (plant’s stem). Furthermore, at Pertois-Lebrun only the cuvées are used, which represent the best juice in terms of acidity and sugar.
Vinification then takes place in temperature-controlled stainless steel and concrete vats at 18°C, to preserve the quality and aromatic authenticity of the future wines but also in oak barrels of various sizes in order to obtain a broader aromatic palette and to encourage micro-oxygenation. The resulting wines are aged in their original containers for eight to nine months on fine lees, with natural clarification. We thus intervene as little as possible so as to avoid any external influences that could be detrimental to the quality of the wines, continuing towards our goal of obtaining the finest aromatic expression, before the final bottling.
We then leave them to age in our cellars for at least four years, patiently giving them time to express all of their potential and to achieve the desired balance between aromatic complexity, a full-bodied structure and Chardonnay's characteristic freshness.