The quality of the grapes, which are harvested manually, is a result of the careful selection of the best vines, based on their genetic features and on the specificities of each plot. After pressing the grapes slowly and adapting the vinifcation in stainless steel vats to each plot’s particular features, the blend is followed by a second fermentation in the bottles. Our champagnes are aged on lees in the bottles for at least three years in our historic cellars. The Special Club was started in 1971 and is a currently a group of 26 grower producers in the Champagne region. The purpose of the group is to promote terroir in Champagne production. To become a member a producer must grow their own grapes. They all use the same style bottle but have individual labels. These wines represent the top offerings from each producer. The wines must go through a tasting by club members before it can be approved as a Special Club. After initial approval, the wine then undergoes a second fermentation and 3 more years of aging before a final round of tasting by members for approval and bottling. Special Clubs are always vintage wines but are not put out every year (there were no 2003's).