Champagne Millésime

In the cellar the work is as minimal as possible. The major part of the vinification is achieved in Bordeaux (225 litres) and Burgundy (228 litres) oak barrels, using natural yeasts without any chaptalisation i.e. adding of sugar (a practice used by many estates), for a period of 10 months on the lees without any racking. All the wines now go through malolactic fermentation: with the biodynamic practices, they have enough acidity and fruit to go through it, and it is not necessary anymore to stop the malolactic fermentation by adding sulfites.

In 1995, Lahaye took the decision to allow grass to grow in the totality of the vineyards. He works the soil in order to aerate it and limit competition regarding water intake by the vines during certain periods of the year. The estate is fully organic since 2003 and 2007 was the first vintage certified by ECOCERT. Lahaye only uses his own compost and also some organic manure as a complement. Various herb infusions are applied, along with other fermented extracts from plants, copper-based (in regulated quantities) and sulphur-based preparations and essentials oils in order to combat plant disease. Since 2009, Lahaye has been applying the principles of biodynamic viticulture to further the every-day work, improve the characteristics of the terroir and reveal the full potential of the soil and the vines.