The knowledge of vineyard and wine
« As an independent wine-grower, I work autonomously for the culture of the vineyard, as for that of the wine produced from it. Following no dogma, my thoughts are based on the study and knowledge of the vegetal, the observation of its evolutions according to plot, grape-variety, exposure… Our vineyard being made up with plots with distinct identities, my works lies on the adaptation of our practices. Our culture methods are optimized each day with the help of studies, observation, technique, and above all, patience and passion. «House-style»
The harvest, a decisive stage
« Before each harvest, some samples enable me to assess the date of optimal maturity: grapes are tasted, their sugar rate is analysed. As required from the Appellation Champagne, our harvesters collect the grapes by hand, in full bunches with their stalks. Once harvested, the grapes are pressed on a cubic Coquard wine-press of 4,000 kg with a turning press bottom. Our wine-press was acquired for its technical conception meeting our demand. The core of our range is exclusively produced from cuvee juices. »
The winery, a tool for controlling wines
« The exercise of the making process is an exciting step in the birth of champagne: it is about composing with the vineyard and its characteristics, identifying its qualities, so as to reveal them via the creation of a range of champagnes. This way, I have developed my tool of production: we have bought tanks enabling us to vinify separately the three grape-varieties and the plots identified like exceptional ones.
In my quality of oenologist, champagnes TRUDON are produced by me. The practice of blending, a traditional method proper to Appellation Champagne, is at the origin of our wines richness. For some of our cuvees, the wines of the year combine with reserve wines, a specificity of the Champagne area making it possible to continue the so-called «House-style» which sets Champagne TRUDON apart. »