In 1969 Andrè Beaufort discovered an allergy to synthetic products, which started his unconventional path of organic farming.
Since then, six and a half hectares of vineyards in Champagne, partly in Grand Cru in Ambonnay and partly in Polisy, in the Aube, have not received any treatment.
The elimination of the deposit (disgorgement) is done by hand "a la volée" after about a month of stirring "remuage" on the "pupitre" to converge the "bottom" towards the neck of the bottle. During this process the wine is oxygenated, contributing to its development. However, this oxygenation must be limited to avoid unwanted oxidation phenomena.
At this point, the "liqueur d'expedition" is added, based on concentrated grape juice to obtain Brut, Demi Sec or even Doux.
The date of disgorgement is printed on the label. It is recommended to serve at a temperature of not less than 12 C°.