Parcelled vinification: if the vinification vathouse has
small capacity vats, or even casks, it is possible to vinify each plot
separately. This involves an important investment (a lot of vats or casks) and
a heavier workload during the vinification period. The producer or cellar
master who chooses this method has infinite possibilities during the blending
of his base wines before bottling. The champagnes obtained will be more
complex, more expressive, and the quality will be more regular from one year to
another.
