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.


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".




Currently at the domain

Champagnes signed Franck Météyer

Champagne METEYER Père & Fils

39 rue de l'europe
02850 Trélou sur Marne

+33 (0)

Opening hours

Monday to Saturday
9:30 AM to 5 PM upon reservation


Write us

Receive our information letter

Stay informed about our events, special offers, deliveries and exhibitions.

Legal Sitemap Contact us Visit us Mini-blog News and Events Online payment

Champagne METEYER Père & Fils - 39 rue de l'Europe 02850 Trélou sur Marne
Tél. +33 (0)3 23 70 26 20
- Alcohol abuse is dangerous for health, consume in moderation. The sale of alcohol to minors under the age of 18 is prohibited -
© 2003-2024 Champagne METEYER Père & Fils - Réalisation enovanet - Moteur eChampagne - 4 visiteurs connectés.