Expertise

The wine press

During the wine harvest, ripe sun-lit grapes are carefully transported to the traditional press. After several hours of pressing, the juices are isolated, tasted, discussed and analysed, and then carried to the cellar. The long process of fermentation and vinification begins.

Expertise

Striving for excellence

In the cellar,we allow time toaccomplish its work, and the wine reach its maturity. We favour a long aging process. Our bottles are stored in the cellar for many years: 3 yearsfor the non-vintage brut wines; and a minimum of 8 years for the vintage wines, which allows them to reach a level of maturity that realises the full potential of their aromas.
 

 
Expertise

Tailored vinification

In our continuous search for excellence, the winery goes an extra-mile in innovating the wine-making process.Since 2018, Audrey, our oenologist, has combined ancestral methods with modern techniques that enablethe creation of exceptional Champagnes. In this way, the grand vintages of Michel FagotChampagneare elaborated using the best processes. Whether it be in Oak barrels or stainless vats, on lees or in solera, each and every wine benefits from a choice of maturation method that bringsout its unique profile.

 
Expertise

Aging

We always favour a long aging process. Bottles mature in our cellar for many years: 3 years for the non-vintage brut wines; and a minimum of 8 years for the vintage wines, which allows them to reach a level of maturity that realises the full potential of their aromas.
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