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THE SECRET OF THE PRESSING AT BEAUMONT DES CRAYÈRES
In to addition to the quality of the harvest, the second key point in the wine-making process used in making BEAUMONT des CRAYERES Champagnes is the quality of the pressing process.
The Champagne method of pressing the grapes which are manually picked aims to separate the different parts of the juice while avoiding any maceration with the skins and stalks. At BEAUMONT des CRAYERES, we use very gentle pressing cycles, separating the juice into three parts, “Coeur de cuvée,”, “cuvée” and “tailles”, and not just into the two traditional parts of cuvée and second pressing. The “Coeur de cuvee” corresponds to the selection of the finest juices from the cuvée while flowing. This exclusive part will go to make up our vintage blends. Finally, the “tailles”, the part of lowest quality corresponding to the last stage of the pressing process, will not be used in BEAUMONT des CRAYERES blends.