OUR WORK IN THE CELLAR

Once the grapes are harvested, starts another stage on our journey : wine making, when the precious fruits of our hard work are brought to life in our cellars and winery, under the family's careful supervision. There starts the transformation of the grape juice into wine, before going through a second fermentation in bottle in order to give birth to the famous champagne bubbles.

In our family, we believe that the quality potential of the grape, and so the Champagne, is worked on throughout the year in the vineyards. Therefore, every step of the viticulture work contributes to reach this optimum quality potential. Once achieved, we do our utmost to preserve it during the harvest and the pressing. After, our work in the winery and cellars is to sublimate the quality acquiered in our blends and our cuvées.

Pressing, racking must, fermentations then blends are only the firsts steps in the making of our future cuvées before the bottling and its second fermentation, maturation, riddling and disgorging. these stages are spread over several months for the youngest and more fresh champagnes or spread over several years for somes Champagnes that will stay between 3 and 5 years in our cellars.

Beside the second alcoholic fermention, the malolactic fermentation runs naturally in most of our wines, bringing complexity and balance. This process, once mastered, allows us to reveal all the richness and diversity of our terroir.

It is how every bottle from Gaudinat-Boivin Champagne House embodies our vision and know-how, from the vine to the bottle, offering an authentic tasting experience.