All of the must (freshly-pressed juice) from our grapes results from pressings conducted on the property. We prefer using a traditional press, which allows the eye and hand of the winemaker to precisely control its progress and speed.

This respect for the harvest allows us to obtain a very good quality must.

At this point the winemaking of each of our four cuvées takes place in a very specific manner.
Our Cuvée de Reserve is an assemblage of three or four different years, employing the three Champagne grape varieties: Pinot Noir, Chardonnay and Pinot Meunier.

Our rosé cuvées are produced by maceration,
using a process in which the grapes are first crushed by foot. They then macerate five to six days before being pressed. This approach develops the fruit notes, typically cherry and raspberry. C'est à dire que les grappes sont foulées aux pieds et macèrent 5 à 6 jours avant pressurage. Cela permet l'exhalation de notes de fruits (fruits rouges bien souvent) plus franche.

The cuvée Robert Piollot is partially matured in oak casks.

Our vintage wines are only produced in exceptional years.
They are composed primarily of Chardonnay,
sometimes to the exclusion of other varieties (Blanc de Blanc).