Opening hours
Open everyday by appointment.
05
MARS
2016
2016
Distillation
The still is collective but we distill by ourselves.
Winter gives us time to distil champagne. After pressing, the rest of the crushed grapes are harvested, called the oat. marc.
This is fermented in a tray; protected from the air and light.
Then, the distillation allows to extract the alcohol put in the skins of grapes, it is the marc of champagne.
