A unique experience of learning how to become a chef de Cave producing your own special blend of champagne, under the guidance of Pierre Fresne, followed by a delicious three course lunch enhanced with your ‘own’ champagne as well as a few special vintages from the cellar.
You will also have the opportunity to gain an insight into all aspects of champagne making; the pressing process, fermentation, the difference between cuvée and taille, why the wines are separated into different tanks and cuves etc.
Pierre will provide a tutored tasting of base wines including: Pinot Meunier, Pinot Noir, Chardonnay, reserve wines, barrel-aged wines and red wines for rosé blends. He will discuss the elements that each variable contributes to a blend – you will be given a summary of this information so you can refer to it later whilst blending.
You will then have a go at making your own blend!
The morning is rounded off with a tasting of a selection of champagnes at various stages of maturity.
A superb 3-course lunch will be provided for Partners wishing to stay.