92 hectares of vineyards located in the Reims Mountain, the Marne Valley and the Epernay area. 34% Pinot Noir, 33% Chardonnay, 33% Pinot Meunier.

The grapes are pressed and the must remains cold, at about 6ºC , for 24 hours to remove impurities by decantation and achieve clean aromas during fermentation. Alcoholic fermentation takes place at a low temperature, around 18 °C, in stainless steel tanks. Each variety and plot is vinified separately. Once vinified In all the plots, the wines undergo malolactic fermentation. After malolactic fermentation, the blending takes place. The second fermentation and ageing in stacks for 48 months in underground cellars located 33 metres below ground level. Each bottle is manually shaken before disgorging and dosing with the expedition liqueur.