Champagne B. Girardin
From vine to cellar
HVE certification, worked soils, organic trials, a pneumatic press, indigenous yeasts, stainless steel, barrels, amphorae and long ageing on the lees.
HVE
Sustainable farming, with Haute Valeur Environnementale certification.
Soil work
On most of the plots, the soil is worked.
Organic trials
Trials of organic treatments and biodynamic preparations are underway on the estate.
The cellar
In the cellar
From the press to the cellar, everything happens on the estate, in Mancy.
Pressing
Every grape is pressed on the estate, in the pneumatic press.
Stainless steel
Fermentation with indigenous yeasts. Stainless-steel vinification since 2008.
Barrels and amphorae
Oak barrels and amphorae, with no additions, since the 2022 harvest.
Bottle ageing
A long ageing on the lees, while the bubbles grow finer.
From cellar to glass
The technical sheets describe each cuvée. The champagnes can also be discovered one by one, under their musical names.