Traditional 4,000 kg Coquard Press
This square-shaped press equipped with 4 oak cages and 2 flaps contains 4,000 kg of grapes, extracting 25,50 hl of appellation Champagne. 4 people working with forks are needed to produce appellation juices and musts.

Must categories
 20.50 hl Cuvées (first pressing)
 5.00 hl Tailles (second pressing)
 0.50 hl Rebêches (third pressing)

First-juice Cuvées are stored in our winery to make our range of Champagnes. Second and third pressing go to a distillery.
Cuvées are then racked to eliminate sediment from the must and stored in tanks for the first alcoholic fermentation (sugars transformed into alcohol).
The lightly rosé-tinted base musts will turn gold to pale gold after alcohoholic fermentation.alcool de couleur Or à Or Pâle.