In order to bring out the potential of each clear wine, each is blended and vinified according to two techniques. The first part is vinification and aging in stainless steel tanks. By working in this way, Vincent obtains frank, mineral and fruity champagnes whose freshness is the common denominator. For the Monographie and Idée de Voyage cuvees, he partly vinifies the wines in casks to associate them with wines vinified and matured in vats. During this short and decisive period, champagnes have a more roasted and spicy profile, rubbing shoulders with the world of gastronomy. A fate reserved only for high-end vintages.