Pressing

Pressing

Grape pressing is gentle and progressive, to preserve quality and avoid staining the juices. It is done through multiple phases and the musts (juices) are fractioned: we collect the Cuvée, which is the first juice (the best juice) and "la taille" (second juices).

We are very thorough at pressing the grapes separately, according to their different varieties (Chardonnay, Pinot Meunier, Pinot Noir), but also, according to the parcel which they were harvested on (young or old vines...).  By doing so, we will then have a good range of wine tastes for our blendings.

Vinification

After the pressing, the musts are placed in vats, where they will undergo two fermentations during a 2 to 3 weeks period.

Alcoholic Fermentation : Yeasts turn the juice into wine by consuming the sugar, transforming it into alcohol and releasing carbonic gas.  Theses wines are called "tranquil white wines".  They have about 10.5° of alcohol.

Malolactic Fermentation : Malic acid changes into lactic acid with the help of selected bacteria.  Météyer Champagnes do not undergo malolactic fermentation, because we prefer aging on wooden laths on a longer period, which brings more character to our Champagnes.  Later on, the wine will be left to rest a couple of months.  At this stage, we call it "clear wine".