From small details…

The culture of detail

  • Respect


    Richard Petit acquired from his predecessors his expertise and his location of quality in which he dedicates himself to respect. He holds a qualitative and reasoned approach in his vineyard work approach; which is the first step to obtaining wine of exception. Attentive to the evolution of the of the vines, he practices preventions and restraint when necessary. In his development process, he seeks to carefully study oenological principles

  • Evaluation


    To achieve a great wine, one must know his terroir. Richard takes the time to observe and nurture their land. Listening to the vines then conducting extensive soil analysis in the first year to establish an inventory of the land gaining a full understanding of the terroir of the House.

  • Attention


    Richard watches over vineyards to determine the beginning of the harvest accurately. He seeks the maturity of the grapes to find all the flavors. Therefore, each day, time is spent communicating with the vines.

  • Action


    The grapes are pressed in the first two to three hours after the harvest, in the family press. To maintain product quality of the basic musts Richard protects it from oxidation by a natural protective envelope formed by the CO² carbon dioxide produced by fermentation.

  • Clarity


    Impurities do not have their place in Champagne Petit & Bajan, which is why deposits are strictly eliminated by severe settling. Only clear juice is fermented.

  • Selection


    Chance has no place in quality for Petit & Bajan, alcoholic fermentation is thus implemented with selected yeasts, and as for the bacteria in malolactic fermentation.

  • Patience


    Just like a child, a wine should not be rushed. One must give it time to gain expression and maturity. Wine requires constant monitoring. It is this framework that guides the process of Champagne Petit & Bajan to achieve its full potential.

  • Outcome


    After complete support, Richard Petit offers time to his wines after then he proceeds to draw and bottle, then allowing more time in bottle to the wine on its own. His work is rewarded when his Champagne is ready to drink after 30 months of rest.