Winemaking

Winemaking

After a careful monitoring of the maturity of our vineyards, whole bunches of grapes are harvested by hand and transported carefully to the press.

We pay much attention to pressing. It has to be slow in order to split and isolate the juice of most interest for the development of our vintages.

The Chardonnay, a white grape vine, brings finesse to Champagne tasting and presents characteristics that vary greatly depending on soil that breeds it. That is why our house selects grapes, insulates the press juice to obtain the characteristics of minerality, citrus and finesse that belong to Champagne Pierre Peters.

Our fermentations are operated in small stainless steel tanks under controlled temperatures and whose content is clearly identified by reference of the soil and fractions.

Raised on the lees, our wines are tasted regularly to ensure their development and prepared for the assembly of our different vintages.

"Cuvée de reserve" marries the clear wines of the year to an assembly of more than 15 years of reserve wines.

The "millesimes" are produced from our most beautiful "crus" and only with the best years.

These wines are blended, then bottled and stored in cellars for a second fermentation and a slow maturation. Away from light, a constant temperature is used in forming the aroma of aging called tertiary.

After this long period of rest, Champagne is disgorged (elimination step of yeast sediment). Then we add a small amount of dosage-liquor whose quantity varies depending on the type of wine (brut, extra brut ...). Finally, we cork the bottles.