HARVEST: Harvest begins when the perfect balance of sugar and acidity is reached. Grapes are hand-picked in whole clusters to minimise bruising and skin contact.

PRESSING: Each varietal is gently pressed in a specialised Champagne press to extract the cuvée—the first and finest juice.

FIRST FERMENTATION: The cuvée undergoes its first fermentation, transforming grape juice into base wine.

BLENDING: Blending is the art of méthode traditionnelle. Daniel has refined his house style over decades. Vintage wines are blended from the best tanks to express a single season, while non-vintages include reserve wines for added complexity and consistency.

TIRAGE: The wine is bottled with liqueur de tirage—a mix of yeast, sugar, and still wine—to begin secondary fermentation.

SECONDARY FERMENTATION: Bottles are stored horizontally in a cool, dark and stable environment. Over 6–8 weeks, the yeast consumes the sugar, creating natural bubbles.

LEES AGEING: As the yeast cells break down (autolysis), they impart rich flavours of brioche, biscuit, and bread. No.1 non-vintages are aged for at least 18 months, with some vintage and reserve wines maturing on lees for up to 10 years.

RIDDLING: Bottles are slowly rotated and tilted to guide the lees into the neck. Once done by hand, this process is now automated for efficiency without compromising quality.

DISGORGEMENT: Tilted in its now Upright position, the bottle neck is frozen, and the lees plug is expelled under pressure. The wine is topped up from the same batch, and a small dosage of sugar may be added to balance the final style.

LABELLING: Each bottle is sealed with a cork and wire muselet, then finished with capsules and labels. Our vintage and reserve releases are individually hand-numbered and hand-labelled to honour the craft behind every bottle.