LATERAL MEMBRANE presses
Horizontal hydraulic press with a
Between every ‘marc’ (unit of measurement for a press-load of grapes), the press must be emptied and cleaned with water.
As part of the commitment to sustainable viticulture, solid residues left over after pressing are sent for distillation and 100% of all winery wastewater is treated.
The last stage before the bottle leaves the Champagne
cellars is labelling and packaging (habillage).
is very strictly regulated.
From the following items of information,
which must be included on the label.
Did you know?
Since 2011, Champagne producers have been using a new, lighter bottle (835 grams instead of 900 grams), enabling them to reduce their carbon footprint by 8,000 tonnes per year.