The company, the place where the champagne becomes great, thanks to skilful gestures of passionate cellarmen, to the action of time and to the knowledge of practices handed down from generation to generation.
It begins with the blend which occurs between January and April when the several cuvées produced by the first fermentation are tasted regularly.
The process continues with the second fermentation in bottle and the ageing of yeasts which for Comte de Montaigne is twice longer compared to the minimum required by the procedural guideline. A way to bring out the complexity of wines.
After a long rest the yeasts make a sediment, which it is necessary to concentrate it in a single point of the bottle: the cork. At this point, the very ancient technique of the remuage by hand on wooden pupitres begins. The bottles are placed horizontally and then rotated and tilted for thirty times in one or two months, then placed in a vertical position with the cork down.
After this stage, the next procedures are the disgorgement, the dosage and to conclude the labelling of our cuvées in all sizes: half bottles, bottles, magnum, jeroboam.
The bottles are aged for 36 months, without any light and oxygen, at a constant temperature of 10,5°C.