Champagne Alfred Tritant à Bouzy
Our savoir-faire Mastering the entire process
We are 'Récoltant-Manipulant' champagne growers
As Récoltant-Manipulant winemakers since 1930, we carry out every stage of the champagne-making process on the winery, with a constant focus on quality. Every year we produce more or less 25,000 bottles.
Helping the vines to produce top-quality grapes
The average age of our vines is over 40, which means that production is limited and the aromas more concentrated.
The vines are cultivated with care and respect for the environment.
We taste the grape berries because we are looking for the full expression of the fruit, the objective being to decide on the best date to set off the harvest.
Jean-Luc and his grape-pickers carefully sort the grapes at harvest time, selecting only healthy, fully mature bunches.
What it means to be an Artisan-Winemaker
We are fully committed to applying our specific skills to each stage of the production, as do artisans, in order to produce champagne of exceptional quality, tailor-made, and displaying great personality.
Preserving and enhancing every flavour
Immediate pressing of the grapes and preserving of the best musts (juice) enhance the quality and aromas of future wines.
We choose to ferment and mature our wines in vats (enamelled steel or stainless steel) to preserve the fruitiness of the grapes' natural aromas.
Expert blending makes it possible to perfectly combine a variety of aromas from the wines made with the latest harvest and from reserve wines.
Expressing the character of our champagnes
The low and constant temperature (10 to 12°C) in our cellars, carved out of the limestone of Bouzy, offers the best natural conditions for the formation of fine bubbles and the ageing of our champagnes.
The long maturing period, from a minimum of 2-3 years to many more, gives our champagnes the necessary time to improve and fully express themselves.
At the time of disgorging, we adjust the sugar dosage according to the characteristics and ageing of each type of champagne, and leave it to rest for a minimum of 3 additional months so that the dosage liqueur can blend harmoniously with the wine.
This constant quest for quality, be it in the vineyards, in the vat room or in the cellars, as well as Jean-Luc's drastic selections and rules all have the same objective: to make great Champagne wines by perpetuating the expressive, powerful and generous style of Maison de champagne Alfred TRITANT.
Handing down the passion