The Montagne de Reims area (department de la Marne)
Our slopes are located on soils with a unique rich concentration of chalk. The dominant grape there is Pinot Noir, the region produces champagne renowned for its strong character, its nobility and its high end quality.
The Côte des Blancs, birthplace of Chardonnay, is defined by its chalky flower soils. These rare grapes bring the finesse and elegance to our amazing cuvées.
The champagne is produced by using the traditional method, called “méthode champenoise”, which consists of a double fermentation of the must: the first one in a barrel, the second one in the bottle itself, resting in the silence of our traditional champagne cellars.
Our first fermentation, called alcoholic fermentation, is similar to the one non sparkling wines run trough.
It is often followed by a malolactic fermentation- but not in our champagne house! The absence of that step results in the finesse and fruitiness of Champagne PAPIS cuvées.
In the beginning of the year (after the harvest), the wines are clear enough to be tasted and proceed to the assembly.
Then comes the time of our handmade bottling, adding fine tirage liqueur and yeast. This is when the last fermentation (secondary fermentation) starts, which finally generates the effervescence.
However, during the second fermentation lees will rise, which is removed from the wine by riddling and disgorging.