The different varieties of grapes from the various plots must be harvested with due care and attention. As soon as they have been picked by hand, they are tipped into our pneumatic presses to allow us to extract the juice in the best possible way.
In our fully-automated press, pressure is applied through compressed air in a membrane fixed to the sides of the cage. The vat is closed and the juice runs off into drains which take it to a central collection point.
The must (grape juice) is then transferred to special vats, each one carefully marked.
The first press is called the “Cuvée”, the following two the “taille” and then the last is known as the “rebêche”, or final pressing. The final pressing is not used to make champagne but sent direct to the distillery to make spirit.
In the Champagne region, the vinification process is a true art, passed down through the generations from father to son. It is this almost hereditary know-how which makes Champagne Chavost so special… each man and woman in our group gives the best of themselves, thanks to their passion, instinct and natural affinity with the land and the wine.
And this dedication shines through in our cuvees, made from the three champagne grapes: Pinot Meunier, which contributes roundness and fruit, Pinot Noir which adds body and strength and Chardonnay which brings out the vibrancy and finesse of the wines. We handle each stage of the process ourselves, thereby ensuring that our champagnes are crafted with the utmost care, from the moment the grapes are pressed.
A portion of our cuvees is fermented for three weeks at 16°C in thermoregulated vats. The remainder is fermented on the “lees” in 228 litre oak casks for six months. These cuvees go into our top-of-the range wines which are true to terroir with an oak influence. However, the very best, and most crucial moment, in the life of a cuvee is the blending and no member of the Champagne Chavost wine-making team would miss it for the world.
Each wine-maker examines, noses and tastes and then, combining their knowledge with natural instinct, gut feeling and emotion, they suggest a delicate, subtle fusion of different varieties and years in the quest for the perfect blend.
It is this process which gives Chavost Champagne its own unique style and character.
Finally, our wines are bottled and taken down into the cool dark cellars where the bubbles will develop to make champagne. Once this has happened, the bottles are rested for a long time, until they reach maturity, because it is during this vital ageing process that the wines develop their aromas.