Cellar visits, Colombé-la-Fosse

A brief presentation of various stages of production

Discover our champagnes and vintages. We would be delighted to give you a tour of our cellars during which you will have the opportunity to follow the various production processes.

• Pressing: the grapes are picked, transported and pressed to avoid discolouration of the juice.
• Blending: the grape varieties are blended to create harmonious wines.
• Bottling (tirage) and the birth of bubbles: the juice is bottled and fermented to obtain effervescence. The foaming process results from the addition of sugar and yeast. All this is done with consideration for the duration of ageing in the cellar.
• Stirring and disgorging: the deposit left by the fermentation yeasts is stirred and transported to the neck of the bottle. After freezing the neck, the deposit is expelled.
• Dosing: this stage involves the addition of dosing liquor to soften the sugar-free wine at the end of fermentation, just before the final corking of the bottle.