Foudres

Before being able to enjoy the champagne, it needs to be cleared from the lees.

First we need to get all the sediment into the neck of the bottle in order to be able to extract them and get a clear champagne. This step is called ‘remuage’ or riddling and is performed by ‘gyropalets’ or still for some ‘cuvées’ and for the big bottles, by hand on ‘pupitres’.

Before being able to enjoy the champagne, it needs to be cleared from the lees. First we need to get all the sediment into the neck of the bottle in order to be able to extract them and get a clear champagne. This step is called ‘remuage’ or riddling and is performed by ‘gyropalets’ or still for some ‘cuvées’ and for the big bottles, by hand on ‘pupitres’.
Riddling by ‘gyropalets’ is of course less traditional by doesn’t take anything from the final quality of champagne. It does allow to save time in order to increase our reactivity and lengthen the ageing with the lees in the cellar before disgorging.