A meticulous wine-making
« Lombard Champagne is, top quality and delicate CHAMPAGNE »
After the pressing, the must is poured into stainless-steel vats to allow
fermentation. Each variety of grapes has its own tank.
Only a couple of days after the end of the fermentation, there is the malolactic fermentation it contrbues to the typicity of our wines. When the wine-making is over, wines are stored to the temperature of cellars (12°) to keep fresh and delicate.
To achieve a delicate flavour blending wines with utmost care.
Coming from selected vineyards is the secret of the “cuvee” year after year.
Our treatments to clarify wines are rather soft just what is necessary
without any impact on their taste.
After being kept in cool environment, wine is bottled with yeast and sugar, for a second fermentation in our chilly cellars (12°).
The ageing in bottles is going last 2 or 3 years for Brut NV, 5 years for vintage (wines of Champagne)
The wine is working, ageing, resting, then the “remueur”r has to turn the bottles very gently to let the sediment slide down slowly on the caps.
Then, there is the disgorging Process. The neck of the bottle is dipped
(into a bath of freezing brine), an ice cube forms in the neck of the bottle
and it retains the deposit.
Cane sugar is added to give the sweet flavour.
The caps of the bottles are replaced by liege corks, gold foils and labels are stuck, with machines.
The making of LOMBARD Champagne requires a lot of expertise. We have to work hard to give the best image of our known-how and of our province of Champagne.
Certification BRC and IFS
The company has BRC Global Standard Food, and IFS certifications.