Most of our wines do not go through any filtration or finning process. Their clarification occurs naturally during the winter, when the cellar temperature drop down. Whether in barrels or vat, the wines stay on their lies for a minimum of 7 month before the bottling, building up their structure and refining their taste.
Every year, 35 to 45 % of the new harvest joins the reserve for an extended aging in our cellars vats. This « taste memory », initiated by André Bonnet 50 years ago, is the base of our Non Vintages cuvées identity. It contains a tiny fraction of every precedents vintages, blended together in a Solera style method, bringing complexity and constance over the years.
After the bottling and the prise de mousse in the freshness of our caves, each bottles will mature for a minimum of 36 months, up to 10 years for the vintages cuvées. The disgorging, still done at the house by Cyril Bonnet and his team, adds the final touch of the Bonnet-Ponson Champagne crafting, along with the addition of a touch of the house made « liqueur d’expédition ».