|
A CAREER INVOLVING BOTH TRADITION AND CREATION |
 |
| Champagne,
as we know, is made by blending wines from different vineyards, so
it is the champagne house not the vineyard which gives the champagne
its name. Blending the wines and knowing how they will match and mature
is an art in itself and is a closely guarded secret. Count de Dampierre,
in using only wines from Grand Cru and Premier Cru vineyards, produces
the finest possible blend for your greatest pleasure.
|
|
Creating
a champagne: an art that cannot be improvised |
|
In
order to preserve the quality year after year, Dampierre sees to the
blending and the maturing of the champagne himself. He combines the
use of modern equipment with traditional methods and techniques.
|
|
|
|
Count de Dampierre has revived one of the oldest methods of corking the bottles, known as «ficelage», using string instead of wire to secure the cork. In 1735, a «royal order» was issued «that every bottle of champagne should be tied with three strands of flax». Tying the cork in such a way is an art in itself and adds distinction to the presentation. However, it is a very expensive one since the whole procedure has to be carried out by hand. This is only used for the Cuvée Prestige, a champagne which has matured for a minimum of 10 years.
|
|
The «ficelage» steps |
