Olivier Collin’s winemaking is an interesting process, which is mostly down to the fact that his winery is so young. Because he does not yet own all of the equipment he needs to work the land, he uses a mixture of organic and modern practices. He does not use herbicides or anti-rot products, instead employing the use of powdered sulfur to fight odium, as well as an organic insecticide. He also adds organic compost to the soil as needed.
Collin barrel ages his wines for 10 to 13 months, after being pressed in a 1950s Coquard press. No yeasts are added to the juices as they ferment and the wines are largely left alone during this process. The wines produced are also neither fined nor filtered before being bottled, spending a minimum of 24 months on the lees.
Every cuvee that is made is parcel specific, with the first and second pressings for each parcel vinified separately, for at least a year, before blending occurs. Wines are fermented and aged in oak barrels and each wine is Extra Brut. Extra Brut is, quite simply, very dry wine, with only 0.6% residual sugar per litre. Brut and Extra Brut are terms used within the Champagne region to describe the wines and sparkling wines that are produced in the area.