37 steps.100% controlled.
Not a factory. A laboratory. Not a vineyard. A testing ground. Each bottle is a structural decision.
Layer by layer.
Each bottle passes through 37 distinct stages. From vine to carbon casing. Not champagne in a bottle. Champagne in a structural object.
By step twelve, the first wrap is applied. Resin is activated under controlled temperature. Orientation is locked. The curing process begins. It cannot be paused. It cannot be accelerated. The material dictates the timeline.
Step twenty-four brings surface inspection under ten-power magnification. Any imperfection voids the piece. No repair. No rework. The standard is absolute.
01
The Vine
Grand Cru and Premier Cru. Hand-harvested at optimum ripeness. First press only. No second-run juice.
Between step one and step twelve, the juice rests. Temperature controlled. Uninterrupted.
12
The Cellar
Small oak barrel fermentation. No malolactic conversion. Six years on lees. Minimum.
Between step twelve and step twenty-four, the casing is engineered. Resin. Temperature. Orientation locked.
24
The Carbon
Toray T800 composite weave. Applied by hand. Layer by layer. Each unit receives identical structural treatment.
Between step twenty-four and step thirty-seven, surface inspection under ten-power magnification. Any imperfection voids the piece.
37
The Object
The carbon casing is not decoration. It is protection. From impact. From temperature. From light. From time.
Aerospace weave. Applied by hand.
The same carbon fibre used in Formula 1 chassis construction. The same composite trusted in Bugatti structural components. Applied to champagne. Not as aesthetic. As engineering.
The weave is not printed. It is laid.
The finish is not painted. It is cured.
The result is not packaging. It is architecture.
Constructed. Numbered. Released.
Every edition is finite. Once the run closes, it does not reopen.
Each bottle receives a unique identifier engraved into its carbon casing. The number is the promise. The serial is the contract.
Enter the Vault