Both natural and bespoke methods
Since the beginning, our family has always pressed their grapes in a traditional way. Today this deep knowledge allows us to use pressing techniques, carried out immediately after picking, adapted to allow each of our plots to keep their special character. We are careful to respect the whole of the grape, and obtain a unique high quality must by paying particular attention to pressing procedures.
Presses: Two Coquart new generation presses
The installation is passed as "champagne quality"
Each plot and vineyard is pressed individually
The juice is protected by using gravity feed
The grapes are pressed meticulously, so that we can choose with great rigour what part of the must to use
All the different plots are enabled to show their true identity and independence through being vinified separately. The characteristics of each terroir can fully reveal themselves by being fermented in barrel. The application of our particular ideas about Champagne is reflected in our decision to vinify in barrels. There is a kind of symbiosis which exists between wine and wood through this small scale vinification and it gives rise to remarkably well structured wines which showcase the precision of their aromas.
Vinification plot by plot
First fermentation carried out in barrels
(new or used more than once),
and in small thermostatically controlled stainless steel vats
In the winery: Refilling and “batonnage” (lees are beaten back into the wine) throughout the winter.
In the cellar: The wines clear naturally
No malolactic fermentation
Reserve wines are cask-aged.
We work hard to create wines which reflect the vintage. The tastings are infinitely varied from the point of view of the senses, and emotionally satisfying. Working together, the different generations create their champagnes with knowledge, pleasure and inspiration.
In the spring, when the wine re-awaken
Still wines: Wide range of scents and flavours representing the tapestry of the estate
Tastings: Family Tarlant create and compose the blends.
The bottles are stored on slats with the champagne in contact with its lees, and are stacked manually. The slow process of bottle aging, which takes place over several years is crucial to quality. It is that alone which can transform and reveal the complexity of the component wines and offer a real depth of aromas.
Cellaring: Underground at perfect temperature
Stoppers: Crown caps or cork for the “Saga” blend in our wine library
Aging: On average, five years
Remuage (twisting): In a “pupitre” and automatic.
Our wish to produce wines which are natural, open and authentic leads logically to the use of little or no added sugar in the final dosage. From the planting of the vines onwards we plan the most minute details of all the stages, allowing us to produce truly honest wines. Demanding minute attention at all stages, and total rigour, this natural liveliness is thus a keystone of the taste of the wine, designed to express the openness and truthfulness of Champagne.
Dosing: Mostly un-dosed. Between 0 and 6 grams per litre.