Our vineyards grow on the slopes of the Côte des blancs, planted with Chardonnay 1er Cru, on the southern slopes of Épernay with three grape varieties, and in the Marne Valley ideal for the Meunier variety. This gives us a total of more than 74 plots, all over Champagne. These different terroirs, associated with the appropriate care and growing methods, mean that we can produce authentic Champagne wines.

The rud tough climate of Champagne calls for tireless vigilance which consists of repeating the same traditional process of working the soil, which ensures the regularity and quality of the grapes produced.

The working of the soil, the limitation of yields through short pruning, the permanent presence of natural ground cover, the use of phytosanitary products in a reasoned process, the careful and thorough operations during the green phase and the conservation of our best old vines, along with the closest attention to the vineyards throughout the year, provides us with grapes of exceptional quality, which will be turned into the future wines of Maison Laherte Frères.

Our philosophy of working the vineyards extends to our work in the winery: remaining fully authentic while delicately handling this unique raw material to give birth to the wine.

When the grapes have reached optimum maturity, the harvest can begin: carefully picked, the grapes go into our traditional 4,000 Kilo wine-press, which ensures they are crushed slowly and delicately. This means the grape harvest is a special, congenial moment, as it rounds off a year of hard work, hopes and fears.

In its constant quest for typical qualities and painstaking work, the firm of Laherte Frères has relied on vinification in the wood for many years: the oak casks and barrels from the centre of France and the Vosges mountains ensure controlled oxygenation of the wine, which allows it to acquire its full aromatic richness and develop in all its splendour.

Today, we vinify more than 70 % of our wines in oak barrels and foudres, and we carefully choose the woods origin, the different toasts, and our cooperages. Each cru is vinified separatly in order to reveal its own charachteristics. We choose the ideal adequacy between the terroir and the contains we use : new oak, foudres, small tanks, or olds barrels.

After a light racking, the alcoholic fermentation takes place, mostly realized with the naturals yeasts . Malolactic fermentation is partially realized, according to the year and the cepages, in order to reach the best balance for the blend of our different cuvees. Then, the process involves cold treatment, along with light filtration

The wine needs to age for 6 months, to acquire maturity and harmony. This is followed by the blending process. A real exercise of style, blending gives birth to the future Laherte Frères Champagnes; balance, finesse, and the house style are all vital elements in the creation of our cuvées.

After bottling and the second in-bottle fermentation, the wines will have to wait patiently in our cellars to acquire their complex aromas and reach maturity. This can be from 24 to 36 months for non-vintage wines and 5 to 7 years for vintage champagne.

This means there is an average of 250,000 bottles resting in our cellars, awaiting turning and disgorging by hand.

The disgorging process of removing the sediment is the final stage: the use of MCR (rectified must concentrate produced from grapes) enables us to conserve the purity and authenticity of terroir that we worked hard to highlight in the vinification process - from 5 to 9 gr per litre for non-vintage Bruts and less than 7 gr for vintage champagnes and special cuvées.