As soon as the precious grape clusters have arrived at one of our three press centers, they are weighed, labeled and recorded in a ledger…then pressed, cru by cru, variety by variety. The pressing must be slow and progressive in order to extract the clearest juice possible. Extraction efficiency is low. A “marc” of 4,000 kg of grapes (a pressing unit in Champagne) yields 2,550 litres of juice or “must”. The first presses represent about 2050 liters and are called the “Cuvee,” followed by the “taille” which consists of 500 liters. The juices from the first press, which are the purest, rich in sugar and acids, yield aromatic and subtle wines of great finesse, worthy of ageing. In the winery, each must is kept separated by cru, variety and portion before being vinified. After the fermentation and initial decanting, the wines obtained are called “vins clairs” or “still wines.”