Sustainability and low impact on the environment are the key factors that dominate the grape selection and wine making process used to produce Vuillin Champagne. The grapes are hand-picked which ensures the best quality and then lightly pressed to release the first juice that is used to make the wine. Only the first press juice, which is the highest quality and contains the purest characteristics of the grapes is used in the final blend. The final blend is a combination of the grapes selected from this year and reserve wines from grapes selected in previous years. This combination enables us to ensure consistency and quality that reflects the style of our own distinguished champagne.

Once final blend is in the bottle, natural yeast is added and the bottles are rested in deep chalk cellars for a minimum of 3 years where they transform from a still wine into exquisite Champagne. Our beautifully coloured range of bottles are then decorated with specially engraved tin labels, applied by hand to each bottle one by one.