Champagne Christian Péligri

Champagne Christian Péligri is a family estate based in the small village of Colombey Les Deux Eglises, renowned for being the hometown of the former President of France, General Charles de Gaulle. The family grows 12 hectares of vineyard, mainly located around Colombey les Deux Eglises.


Initial fermentation, also called alcoholic fermentation, is the process that transforms the grape juice into still wine. Dried yeasts (Saccharomyses cerevisiae) are added to the juice. These yeasts will consume the natural grape sugars, producing alcohol and carbon dioxide (CO2). Fermentation is monitored daily by checking temperature, density and taste to ensure freshness and quality.

Secondary fermentation, also called Prise de Mousse, occurs in the bottle. This fermentation transforms still wine to sparkling wine – hence the name Prise de Mousse, literally “capturing the sparkle”. To do so, we add a “liqueur de tirage” (sweet solution) as well as yeast.

Time on lees (mainly yeasts that have multiplied and formed a deposit)


All Champagne wines must spend at least 15 months in the bottle before release for non-vintage cuvee. The minimum for vintage cuvees is three years. We like to keep our BRUT TRADITION and RESERVE BRUT ageing on lees for 2 to 3 years.



The purpose of disgorgement is to eliminate the deposit that has collected in the neck of the bottle as a result of the riddling process. We disgorge our Champagne using the “a la volee” method which consists of holding the bottle upside down, opening it and then quickly tilting it upwards so that only enough wine is forced out, taking the sediment with it.


This is the last step before final corking. It consists of adding a small quantity of “liqueur d’expédition” to the wine.

Both our BRUT TRADITION and BRUT RESERVE are disgorged at 9 g/l