From bud to cork

Budding

The budding is an important phase of the biological cycle of the vine and an important time for winegrowers ! Timeline From the first half of November to February the vineyard is in dormancy (rest). From March to the second half of November, it is the biological cycle with different phases, from the budding to the […]

The vintage 2019 ageing on the lees…

Since five months the vintage 2019 is ageing on the lees in oak barrels… After the alcoholic fermentation, it is an important step during the vinification of our wines of Champagne. It allows the wine to reach its full potential and complexity. It is the time for us to taste their aromatic evolution… The tasting […]

Back in our cellar for disgorgment…

At the beginning of summer, we have a lot of work in the vineyard, we left it to work in the cellar… … Where we proceed to a key and delicate step in the making process of the champagne (and the last before selling) The Disgorgment Disgorgement is the process that ejects the sediment, presents […]

Harvest 2016 at Champagne Louise Brison!

The end of the season 2016 has arrived….The harvest can begin! For many of you the year begin the first of january and end the 31st of december…But for us, winegrowers it is not like that!. The harvest are the end of our year of labor. It is the best moment of the season. Sadly, […]