Our Know-How

All viticulture, winemaking and ageing work is carried out on the domaine Veuve

Maurice Lepitre. The numerous cares brought to our vines and our wines reflect all

the best this incredible terroir has to offer!



In Champagne, the analysis of the maturity of the grapes by

“Cru” makes it possible to determine the precise date of the

beginning of the grape harvest. The basic yield, the quantity

of grapes to be picked per hectare each year, is set by decree.

Hand-picking of whole bunches of grapes is compulsory and

we sort the grapes by plot to eliminate spoiled grapes.




The freshly picked grapes are transported to our pressing

centre under conditions that limit their oxidation and

maceration, where they are weighed and pressed within a

maximum of 18 hours.

From 4000 Kg of grapes (constituting a “marc”), we obtain 2

qualities of grape juice (“must”): the first fraction corresponds

to 20.5 hectolitres of “cuvée” and the second corresponds to 5

hectolitres of “taille” each with their own organoleptic


Since 1990, we have been using our own horizontal pneumatic

membrane press, approved in terms of quality by the CIVC

(Champagne Comitee). It guarantees us the best possible

pressing quality whatever the climatic conditions of the

harvest according to the strict regulations of the AOC


As part of our “high environmental value” approach, we

responsibly manage by-products and waste by sending them

to the distillery. Wine effluents (water used to clean the press,

grape boxes and vats) are recovered for treatment so as not to

harm the environment.


Always sparingly, we sulphite throughout the

winemaking process to preserve the physico-chemical

and sensory characteristics of our wines by avoiding oxidation

and to facilitate the settling of the must.

The must resulting from the pressing process settles for

a few hours through the settling process allowing

its first clarification by eliminating its impurities.

After racking, the must will undergo alcoholic

fermentation, allowing the transformation of sugars into

alcohol under the action of yeasts. The wine thus obtained will

be softened and gain in stability through malolactic

fermentation, which will give it a brioche note. A second stage

of clarification will followin order to improve the clarity of the

wine as much as possible.


It is by blending wines with different

aromatic and organoleptic qualities

that we proceed with the assemblage,

the art of creating a wine that is

superior to the sum of the former.

What underlies this approach has

always been for us the search for a

particular harmony between the notes,

so that no one dominates and one

feels a sense of balance in the mouth.

Bottling & “prise de mousse”

Once harmony has been found, the

wine is bottled with its liqueur de

tirage and then taken down to the

cellars at 12°C where the fermentation

in the

bottle known as “prise de mousse”

will take


This is the capture of

the effervescence!

Ageeing on lees

The lees, consisting essentially of yeast, which gradually disappear once the sugars have been consumed, will form the deposit.

They will remain in contact with the wine for many years, creating interactions with it which are at the origin of the development

of the complexity of its aromas. In order for our wines to reach their full maturity in contact with the lees, we let them age

between 4 and 9 years.


After this long period of rest, the wine

must be given back itsclarity by

removing the deposit that formed

during the foaming process by

riddling. The bottles are placed

on wooden racks, first horizontally and

then gradually raised a quarter of

a turn to the left and then to the right,

allowing the deposit to collect in the

neck of the bottle.


Manual disgorging

Disgorging consists in eliminating the deposit that the

riddling has concentrated in the neck of the bottle by an

ancestral know-how passed down from generation to





The dosage is the last touch brought to the wine before the

final corking of the bottle. It corresponds to the addition of a

small quantity of liqueur.


Corking & Labelling

Immediately after dosage, the wine is corked to start a new

stage of its ageing. The bottles are then vigorously shaken

(wrist stirring) to ensure the homogeneity of the wine and the

liqueur, and their controlled limpidity (mirage). Then they

return to the cellar for another 6 months before being


The last step is to carefully dress the bottles with their labels

and place them in their carton to protect them during the

long journey to your table!










The last step is to carefully dress the bottles with their labels and place them in their carton