Winemaking is a personal step for each winemaker. It is a moment of encounter between the work of man, the memory of a climate year and local information. As a result, I am not very involved in my wines, I estimate that 80% of the work is already done on the plot. I only accompany, understand and educate my wines, without ever directing them towards a goal or an ideal. The less intervention the wine undergoes, the more it will be able to transmit the most accurate “terroir information” possible.
At harvest, our grapes are pressed plot by plot. We are looking for an optimal maturity of the grapes, tasting the berries, juices and pips are essential steps to judge this maturity. After a light settling and without sulfiting, the musts are quickly put into barrels to let the indigenous yeasts begin slowly and naturally the fermentation in barrels.
All wine making takes place in small oak barrels. It is an essential component in my vinification. They provide oxygen to the wine to make it breathe and flourish. Wine needs air and freedom to grow and assert itself and the barrel provides it with this precious context.
The wines never leave their lees, the maturing is done without racking. It is only a few hours before bottling that the lees are separated from the wines. I attach great importance to them, they nourish the wine, protect it and allow an extension of the vintage effect.
After several months of maturing, the wines are bottled at the end of spring. Once the second fermentation in the bottle is finished, long months in the cellar are necessary for the Champagne Wine to mature again on the lees.
My wines do not undergo chaptalization, filtration or fining.
The tartaric stabilization is naturally due to the cold winter weather.
Maxime Oudiette, Beaunay