CHAMPAGNE CHARLES COLLIN

Charles Collin is the brand of the cooperative Fontette  which includes 160 winemakers and is located  in the heart of the Côte des Bars since 1952.  Charles Collin’s vineyard covers nearly 330 hectares,  92% of the vineyards are planted with Pinot Noir and 8% Chardonnay.  With nearly one million bottles sold every year  in a constant quality, this house oversees the totality of the winemaking process from the manual harvest to bottle’s shipping.

Champagne CHARLES COLLIN 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.