The traditional making process combined with a hi-tech production tool allow Cellar Masters to fully express their talent and thus, to ensure a top of the range quality.
Some figures about the House Charles COLLIN
-The house supplies the greatest champagne houses from their 140 hectares vineyard.
-850.000 bottles aimed to other champagne houses such as JACQUART.
-100.000 bottles for the brand Charles COLLIN.
-The house owns 2.5 million bottles which are left 3 years in the house’s cellars, and 5 years for cuvées Charles and Belle Gabrielle.
Champagne elaboration process
-Manual harvest: grape collecting and juice extraction using pneumatic presses.
-Vinification: transformation of must into clear wines, 1st “alcoholic” fermentation, then the wine is filtered and stays in tanks between 6 and 8 months. Tanks are made of stainless steel and are thermo-regulated.
-Blending: this is the cellar master work of art, to taste every clear wines in order to obtain a blend of the greatest cuvees.
-Tirage: when the blended wines are transferred inside bottles.
-Cellar aging (from 3 to 5 years in average), in order to begin the second fermentation stage called “prise de mousse” (foaming process).
-Riddling : using a gyropalette.
-Disgorgement: sediment’s extraction and addition of liquor dosage to determine Brut wines, Demi-Sec or Doux.
-Dressing: cork installation, label, back label and packing.