A vintage designates the year of the harvest and the production of a champagne, that normally appears on the label. In a way, it makes possible to value an annual production as good or excellent. A champagne where the blend results from several years will be classified as : "Non Vintage".
Aging time in the cellar on laths for vintages :
The Champagne rule for aging is 15 months minimum for non-vintage and 3 years minimum for vintage. For the Champagne House Michel Fagot, we do : 4 to 5 years for non-vintages, 1à years and more for our vintages.
Our vintages blend of the "Abbey"
The vintages of Champagne House Michel Fagot are called : "Blend of Abbey".
According to the Dom Pérignon method, 50% Chardonnay and 50% Pinot Noir.