At Collard-Picard, winemaking is guided by a simple philosophy: respect the grape, and let the terroir speak. Only the first press (cuvée) is used, with fermentation driven by native yeasts, and no malolactic fermentation — preserving freshness, tension, and clarity. Ageing is taken seriously, with a powerful reserve wine library spanning nine years, and bottle ageing of 60 months minimum before disgorgement to ensure depth, consistency, and supply reliability for partners. Dosage is kept purely Extra-Brut, using concentrated grape must instead of cane or beet sugar, creating a finish that feels refined, precise, and undeniably terroir-driven.