"Lightly structured wines with smoothness and a touch of biscuitness. The more upmarket the cuvée, the more intense the fruit. The vintage wines are biscuit-rich solid performers."
Tom Stevenson, Christie's World Encyclopedia of Champagne & Sparkling Wine
The grapes are gently pressed at stations in each vineyard within one hour of being hand harvested so that the clarity of the must is not compromised. Next, an indigenous, natural primary fermentation takes place at the winery. The winemaker blends the resulting base wines of the classic Champagne varietals from hundreds of individual vineyards and several vintages – vital, because blending is the ultimate art of Champagne and is the key to maintaining Champagne Collet’s incomparable house style.The cuvées are bottled with a bit of sugar and yeast for the second fermentation, or ‘prise de mousse.’ After disgorgement, the bottles are aged in the winery’s 100-year-old chalk cellars until released.
Champagne Collet sources its grapes among 850 growers spread over 160 different crus (there is a total of 320 crus in Champagne) to grow and produce the best quality wines. This represents 2000 acres of vineyards under its control which means benefiting from a wide variety of soil, subsoil and sun exposures in each vineyard. With such a large variety, Champagne Collet’s winemaker, Sebastien Walasiak, can select the best grapes for their wine. He uses no more than 10% of the overall production to produce delicate, elegant and well-balanced cuvées.
Champagne Collet is one of very few Champagne Houses to have access to more than 600 acres of either Premier Crus or Grand Crus, which are the highest rated villages with the best quality grapes. Those Premier and Grands Crus are exclusively reserved to produce the whole range of Champagne Collet.