Vinification is a major art and one that David Casters has perfected. Each stage of the process, from pressing the grapes to packaging and dispatching the bottles, is carried out on the Estate, and David has chosen to avoid malolactic fermentation in order not to alter the organoleptic profile of the wine.
The crucial moment in winemaking comes with blending, which Cécile and David carry out once a year in the winery. In what is almost a secret ritual, the two enthusiasts skilfully blend and combine various varieties and vintages, terroirs and reserve wines, according to their respective impressions and emotions as they craft their wide range of cuvees.
They can thus offer you a broad array of different flavours and aromas that will satisfy every champagne lover, whether freshly converted or a connoisseur, for any occasion involving pleasure and celebration.