KNOW-HOW
« The expansion of our vineyard, from 1 to 40 hectares of vines, has been a real opportunity in terms of the diversity of grape varieties we grow on the different terroirs which are specific to each plot of land. We have also had to face climate changes in our region and to subsequently increase our knowledge of the vines which have changed over time. This has resulted in us having to adapt how we manage the vineyard on a yearly basis.
We use integrated farming practices, which provide the protection our vines need, notably against dangerous diseases such as powdery mildew, and allow us to maintain the fragile balance between protection, the well-being of the vines, and the quality of the harvest.
Lastly, during the key step in grape harvesting, which is always done by hand in Champagne, we take particular care in selecting the vine stocks from which we take the grapes. This method allows us to only take the most beautiful grapes which allow Ignace to produce Champagne Baron-Fuenté cuvees from the best possible juices.»
Sophie Baron – Owner & Vineyard director
« In 2013 we inaugurated a pressing center with the most modern equipment to be able to make our wines with the greatest care. We work in low temperatures, between 12 and 15 degrees Celsius, so as to respect the full-bodied and fruity aromas of our champagnes.
These cold conditions offer several benefits throughout the production process, from the grape clusters to storing the bottles on slats. One such benefit is that our champagnes have extremely fine bubbles with a fresh and supple palette. Working in the cold is ideally completed by a secondary fermentation in state-of-the-art vats.
All of our bottles are stored on slats for a duration of between two and eight years, depending on the cuvee. We prefer this longer ageing before they are disgorged so as to bring out the deep and varied aromas of each grape variety and cuvee.
We disgorged our champagnes on average 6 months before they are sold so that the aromas of the cuvees and their liqueur can blend in the most harmonious manner.
The 50 plus years of these different stages of champagne making mean that our champagnes are appreciated throughout France and in thirty countries today! »
Ignace Baron – Owner & Cellar master
KNOW-HOW
« The expansion of our vineyard, from 1 to 40 hectares of vines, has been a real opportunity in terms of the diversity of grape varieties we grow on the different terroirs which are specific to each plot of land. We have also had to face climate changes in our region and to subsequently increase our knowledge of the vines which have changed over time. This has resulted in us having to adapt how we manage the vineyard on a yearly basis.
We use integrated farming practices, which provide the protection our vines need, notably against dangerous diseases such as powdery mildew, and allow us to maintain the fragile balance between protection, the well-being of the vines, and the quality of the harvest.
Lastly, during the key step in grape harvesting, which is always done by hand in Champagne, we take particular care in selecting the vine stocks from which we take the grapes. This method allows us to only take the most beautiful grapes which allow Ignace to produce Champagne Baron-Fuenté cuvees from the best possible juices. »
Sophie Baron – Owner & Vineyard director
« In 2013 we inaugurated a pressing center with the most modern equipment to be able to make our wines with the greatest care. We work in low temperatures, between 12 and 15 degrees Celsius, so as to respect the full-bodied and fruity aromas of our champagnes.
These cold conditions offer several benefits throughout the production process, from the grape clusters to storing the bottles on slats. One such benefit is that our champagnes have extremely fine bubbles with a fresh and supple palate. Working in the cold is ideally completed by a secondary fermentation in state-of-the-art vats.
All of our bottles are stored on slats for a duration of between two and eight years, depending on the cuvee. We prefer this longer ageing before they are disgorged so as to bring out the deep and varied aromas of each grape variety and cuvee.
We disgorge our champagnes on average 6 months before they are sold so that the aromas of the cuvees and their liqueur can blend in the most harmonious manner.
The 50 plus years of these different stages of champagne making mean that our champagnes are appreciated throughout France and in thirty countries today! »
Ignace Baron – Owner & Cellar master
