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Through the seasons
From the vine to the flute, experience a season with us.
To obtain exceptional champagnes in the world's most northern AOC, we pay great attention to our daily work.
Winter
In the vineyard...
We take advantage of the vine's dormancy to prune it. This process consists of selecting the fruiting canes to optimize the harvest while respecting the Champagne AOC.
Legend has it that vines grazed by a donkey produced finer grapes: pruning was born, and as they say in the village: "prune early, prune late, nothing beats Wafflart's pruning"!
Next comes tying, which involves attaching the shoots to the wire.
To the cellar...
It's time for still wine tastings: the wines from the last harvest are evaluated to reveal the potential of each vat of Chardonnay, Pinot Noir and Meunier. This dictates the elaboration of our future blends, ensuring the J. Wafflart Fils style.
There's a flurry of activity in the cellar, as we adorn your bottles with labels and foils that will brighten up your year-end festivities.
Our will
Our choice of suppliers is based on their quality, proximity, and eco-responsibility.
Spring
In the vineyard...
Nature awakens, buds swell and the first leaves appear. We keep the best shoots; this is debudding. This process allows us to obtain quality grapes. We guide the vine shoots between two wires; this is trellising.
To the cellar...
This is the moment of bottling. This involves putting the wine in bottles with yeasts for the second fermentation: the prise de mousse. The magic happens, giving birth to the first bubbles. The bottles will be stored in the cellar for a minimum of 15 months according to the Champagne AOC.
Our will
The aging period is chosen according to the potential of each cuvée.
A 2-year aging process enhances the fruitiness of our brut, while 4 years are necessary to achieve the buttery aromas of our reserve.
The longer a champagne is aged, the finer its bubbles and the more easily the aromas are released. Our vintage is aged for 8 years in our cellar before being offered to you. Imagine the emotion when tasting it!
Summer
In the vineyard...
We trellis, which means we "comb" the shoots parallel to each other to aerate the grape bunches. We manage the foliage by trimming it to an ideal height for the grapes' maturity.
To the cellar...
This is when the disgorgement takes place! We must turn the bottles upside down so that the yeast deposit, the lees, left by the secondary fermentation, collects in the neck of the bottles. Then, we freeze this part to eject it from the bottles. We add the shipping liquor, a mixture of wine and sugar, a secret recipe passed down from generation to generation that gives J.WAFFLART Fils its inimitable style. This dosage will determine whether your champagne is an extra-brut (on request, contact us), a brut or a demi-sec.
All that remains is to cork and muselet them while awaiting dressing.
Our will
We adjust the dosage according to the cuvées to enhance each champagne in our range. Thus, the vintage will have a lower dosage than a reserve or a brut.
It is through our "Dosage Experience" game that you will have fun spending a convivial moment.
Autumn
In the vineyard...
It's the end of the cycle: the grape harvest! Mandated by the Champagne AOC, harvesting is done exclusively by hand, and a new life begins. We call on about ten people to pick, carry (remove grapes from the vines), and prepare meals. We are a traditional house that continues to lodge and feed our seasonal workers, just like in our grandparents' time. The atmosphere is festive, so much so that our harvesters return every year for a good "vacation"!
To the cellar...
It's time for pressing and the first fermentations: alcoholic and malolactic. We are preparing the cooperative and the vats to receive the first juices.
Our will
We are members of our village's cooperative, which is an extension of our farm. This provides us with a tool that allows for ease in the creativity of our quality champagnes!
and throughout the year...
Thanks to our membership in a collective of local winemakers for sharing mechanical tools, we have not used chemical herbicides since 2018. Our Comtoise mare, Sultane, now retired after several years of helping maintain our soils, is featured on the label of our old vine cuvée.
Our desire for progress is also reflected in our ephemeral micro-vintages since 2023. An exciting series that highlights the different stages of champagne production (blending, terroir, dosage...) presented in each of our episodes. Don't miss out! Link to the ephemeral vintages
We make sure to present them to you through our social media and during our summer after-work events.
Our vintages
Discover our Champagnes
For a meal, for an event, or just for pleasure, you will find the ideal champagne!
