CHAMPAGNE Claude PERRARD
Le Champagne Claude PERRARD is born of a passion that has been passed on from father to son since 1911.
Since then, several generations of champagne winemakers producing “still wine” have followed one another.
Today, Frédéric and Jean-Pierre PERRARD continue this tradition.
Le Champagne Claude PERRARD thus remains the witness of an extraordinary terroir with wines of character, with beautiful roundness and complex aromas.
For the production we mainly use the sort of grapes Pinot Noir, but also Pinot Meunier and Chardonnay.
This accomplice of unforgettable moments comes from sustainable viticulture in order to obtain these exceptional products.
We will welcome you with great pleasure in our house to taste our champagne.
The soil in the region was formed millions of years ago. After the time when there was a large ocean inhabited by crustaceans, a chalk layer formed in the ground. This soil gives the champagne a special touch.
In addition, it plays a major role in the cultivation of vineyards, as it guides the moisture well and stores it just as well as it is needed for the cultivation of grapes. In order to preserve the agro-ecological system of the vineyards, our company uses both traditional and modern methods, which comply with the environmental standards of France.
Our vineyards are located in the French village Rouvres-les-vignes.
We thus quickly transport the grapes to the press.
This allows us to maintain the highest quality of the produced champagne.
Our four Champagne varieties can only be made of the best grapes.
The grapes are squeezed and this creates the juice.
We will then store the grape juice in vats where fermentation can begin. This lasts about ten days. Kept at a constant temperature of 18-20 ° C, this 1st so-called "alcoholic" fermentation activates the natural yeasts present in the grape juice and transforms the sugars into alcohol. Then, we will make the blends in “still” wines (non-sparkling) from different harvests to obtain the desired final flavor. This step constitutes the real "signature" of the Champagne Claude PERRARD.
We then proceed to bottling, with the addition of sugar and yeasts. This second fermentation transforms it into sparkling wine. The pulling step allows the "prize de mousse".
We can then cap the bottle tightly with a cap. Also, we will allow these vintages to age for about 5 years for optimal maturation.
Riddling, manual or mechanical, consists of turning the bottle from left to right, then putting it upside down, to facilitate the accumulation of deposits. We will evacuate this deposit during the disgorging carried out by the neck of the bottle.
Then, we add the cork stopper, the capsule, the muselet, the label and the collar which finalize the manufacture of the Champagne Claude PERRARD. fm