Harvested by hand in September, they are then transported to the winery where they are gently pressed quickly to avoid oxidation and to prevent harsh tannins and colour from black grapes from appearing in the wine. The vinification process then takes place for 2 weeks at 15˚C in Inox tanks. This helps to create a still wine, high in acidity and low in alcohol. The wine is then created by blending red and white grapes base wines to a chosen quality/style that is preferred by the Champagne House. The blend is then transferred to the bottle along with the liquor de tirage (yeast nutrients, sugar and clarifying agent). The second fermentation occurs in the bottle which creates the sparkling wine. The wine is left to mature in the bottle for a minimum of 15 months, the sediment is then removed and the dosage (between 10-14 g/l) is added.