To create a bottle of Richard Bavion champagne the wine goes through a very rigorous process. Sustainable wine growing, hand harvesting and only the best grapes from Grand Cru vineyards are the basis on which Richard Bavion Champagne is made. The champagne making process is carried out strictly according to the regulations of the committee of champagne and is aged for more years as required to get the very best out of the wines.
SUSTAINABLE AND EXCLUSIVE
We pay special attention to the grape harvest, which is why we harvest the grapes by hand. Each grape is examined and only the best grapes are processed further.
After the harvest, our pinot noir and chardonnay grapes are pressed slowly and gently separately to squeeze the very high-quality wine out of the champagne grapes.
During fermentation, yeasts convert the fructose in the grapes into alcohol. This is how our single-variety base wines are created after the first fermentation.
The composition of our base wines from different vintages and grape varieties ensures the typical taste of Richard Bavion Champagne.
PERLAGE AND ROTATION
When bottling after blending, yeast and a small amount of sugar are added to start a second fermentation, this time in the bottle. In this step the very fine perlage is created.
Positioned overhead, the bottles are slowly rotated/shaken so that the yeast residue settles in the bottle neck. This process requires professional skill and perseverance. Each bottle is individually rotated many times to ensure perfect champagne quality.
CORKS AND CAPSULES
After a long time we remove the settled yeast using the usual "ice plug" method and then we capsulate the bottles with our very exclusive designed gold and black metal caps and add our Richard Bavion Champagne labels.
Each bottle got its own very individual story, even before the bottle leaves our cellar.