In 1969 Andrè Beaufort discovered an allergy to synthetic products, this began his unconventional path of organic farming.
Since then, six and a half hectares of vineyards in Champagne, partly in Grand Cru at Ambonnay and partly at Polisy, in the Aube, have not received any treatment.
The elimination of the deposit (disgorgement) is carried out by hand "a la volée" after about a month of stirring "remuage" on the "pupitre" to make the "bottom" converge 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 disgorgement date is printed on the label. It is advisable to serve at a temperature of not less than 12 ° C.