The same levels of spirit and respect that are upheld in the vineyards are also maintained in the cellars at Champagne Geoffrey along with patience, attention to detail and purity. Samples are taken before harvest so that the grapes are only picked when perfectly ripe and after being sorted, they are pressed in two traditional Coquard presses to draw the finest juices possible.

In the winery, they rely on gravity alone to transfer the juice from the press to the winemaking tanks where it flows weightlessly and effortlessly into enamelled vats, each selected according to the potential of each grape. Once filled, the bottles are stored in the deep chalk cellars of Ay for 3 to 8 years, depending on the vintages.