Maintaining the utmost respect for unique traditional expertise, weaim for excellence at each and every stage of our champagnes’ production.

1. The grape harvest
Our grapes are harvested by hand all at once to maintain all of their properties. A rigorous selection process allows us to keep only the best bunches. Lastly, this key raw material is instantly transported to start the pressing process as soon as possible.

2. The 3 fermentations.
The first of these, the alcohol fermentation (8 days), transforms the sugar into alcohol. The second, known as the malolactic fermentation, helps to reduce the wine’s acidity by turning malic acid into lactic acid (3 to 6 weeks). The resultant wines are still whites, known as « light wines, » each with the characteristic features of each plot’s soil. In the early part of the year, during the blending period, our cellar master marries together batches with different aromatic qualities to craft our champagnes’ unique characters. Occurring in the bottles with a small amount of sugar and yeast, the 3rd so-called « bubble-forming » fermentation lasts 2 to 3 weeks. A provisional airtight seal helps promote the bubble formation, creating the champagne’s characteristic fizz.

3. Riddling
The bottles having been lain down for 12 to 15 months, the yeasts are deposited inside them, creating the cloudiness which is collected during the riddling process and expelled on disgorgement. Positioned, tipped and turned on a daily basis, the bottles are gradually tipped vertically so that the yeast deposit collects in the neck of each.

4. Final maturation
A liqueur dissolved in a reserve wine (at least two years old) is added for a flavoursome finishing touch. The bottle is once again corked, muzzled (to keep the cork in place) and a further coating applied. Champagne Veuve Angely is kept for at least 15 months before being sold.