We had the honor of visiting a small, local champagne producer, Rene Geoffroy. Only producing about 100,000 bottles per year, this small chateau made some very unique champagnes. Jean-Babtist is a fifth-generation owner and gave us our tour. We were fortunate enough to be there during degorgement - the process of freezing the yeast deposits in the neck of the bottle, removing them, adding additional wine and/or sugar, and corking the bottles. I've never seen this process before, so I was completely fascinated. I bought a half case and can't wait for the first opportunity to drink it!