A Champagne House is eventually judged on the quality of its Brut Non Vintage. It is in the making of such a wine that the true Art of Champagne blending reveals itself.

Grapes from as many as 50 to 60 different Crus go to the blending of Yellow Label. Traditionally, the proportion of each grape variety used is : 50 to 55% Pinot Noir 15 to 20% Pinot Meunier 28 to 33% Chardonnay.  These figures vary slightly from year to year according to conditions.

The Chef de Caves has to achieve the total consistency of taste, which makes Yellow Label so immediately recognisable, so utterly reliable both in terms of quality, colour and bouquet. He will draw on priceless Reserve wines for the blend: from 25 to 35%, sometimes as much as 40% to ensure the continuity of the House style. Each of these older wines - perhaps 9 years old - is kept separately to preserve the unique qualities of the vineyard and the vintage.