CHAMPAGNE-MAKING PROCESS
Surrounded by a small team of dedicated and motived employees, Didier is able to monitor the entire champagne-making process. The knowledge that he has gained throughout his life and career and his thirst for exchanging ideas with his colleagues and clients has only driven his creativity further. It has allowed him to express his inventiveness and skilfully adjust the dosages. For him, the terroir is the foundation of his champagnes and having parcels with different geological origins is a wonderful opportunity.
While a large part of the vineyard is planted in the famous Kimmeridgian soil of the Côte des Bar, a smaller part of vines in Avirey-Lingey are planted in Portlandian soils. The latter is exceptionally rare in the Champagne region.
The aim of the technical choices made by Didier, which can be quite bold at times, is solely to find grapes that are of optimum quality at the time of harvesting. Particularly scrupulous about the quality and choice of grapes, his goal is to let the terroir express itself as best as possible. He has also made the conscious choice to intervene as little possible throughout the winemaking process. With the desire to offer maximum pleasure to his clients, his expertise gives his champagnes a unique flavour.
Supported by his wife Marie-Hélène, he prides himself on having created a working atmosphere that is both fun and studious. His ultimate aim is to ensure that his love of winemaking shines through in his work.
