the winemaking process

A blend of diligence and experimentation


Vigneron goute le raisin avant vendange Charly-sur-Marne. Champagne Drémont-Marroy

Every year, as the grape harvest approaches, we gather together as a family in the evening to taste the grapes. We assess the quality of our grapes, going beyond the basic sugar-acidity ratio.

We are looking for aromas, the optimal moment when the grape will best reflect its terroir and vintage.


In the Champagne Region, grapes are solely harvested by hand. This method enables us to start the grape selection process directly on the vine. We reduce the risk of the grapes being crushed and macerated by using ventilated crates and by cutting the time between harvesting and pressing as much as possible in order to conserve the freshness and quality of the fruit.

Les vendangeurs se passent un seau plein de raisin lors des vendanges. Champagne Drémont-Marroy

Finally, by using different pressure levels, we separate the best of the grapes, and it is with this cuvée (first and best juice) that we make our Champagnes. The remainder will be used to make the ratafias that will make up our range in a few months’ time.

Les vendangeurs se passent un seau plein de raisin lors des vendanges. Champagne Drémont-Marroy
Jus qui coule lors du ressurage Champagne Drémont-Marroy

This is no mean achievement, as winemaking requires both diligence and experimentation.

Jean-Rémi Drémont


Each plot is made into wine and aged in a container best suited to revealing and enhancing it.  We use barrels, half-barrels, eggs (concrete egg-shaped tanks), stainless steel and enamel tanks. We use small-volume containers in order to be creative in our blends. This enables us to make use of a flavoursome aromatic palette, with the base wines being used to add some zing in this case.

Patience and discretion

Bouteilles de Champagne reposent en attendant le dégorgement. Champagne Drémont-Marroy.

We interfere as little as possible during the winemaking process so that we do not shake or destabilise our wines. We give them time to emerge and rest.

We do not trigger malolactic fermentation in order to conserve as much freshness and liveliness as possible. Pre-bottling aging on lees takes 10 months on average, which gives the wines structure and complexity.

Once bottled, the wines are aged in the cellars for anything between 40 months and five years. However, we have no set rules. Instead, when tasting each wine, we decide whether it is ready to drink, or if it needs a little more time.

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11 rue Paul Hivet

Open by appointment from 10am to 6 pm


+33 6 83 47 39 80
+33 6 32 04 91 38

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