THE BRAND’S UNIVERSE
Since its establishment in 1967, Café de Paris has held a unique and authentic expertise. Crafted and bottled in Cubzac-Les-Ponts, in the Bordeaux region, the products are now sold worldwide.
They offer vibrant and refreshing sparkling wines, infused with the spirit of Saint-Germain-des-Prés. Delicate and light flavored bubbles, reminiscent of an impromptu summer afternoon by the banks of the Seine. Surprising new creations, as a nod to the inspiring atmosphere of artist studios in Belleville-Ménilmontant. And sparkling cocktails inspired by the effervescence of terrace evenings.
A Parisian territory that embodies
Paris is the City of Light, the most beautiful city in the world. The most romantic, the most fashionable, the most food-centric, the most vibrant. Café de Paris is about being surprised by the audacity of an unexpected tasting and capturing the present moment. Café de Paris is about seizing the moment
Experience the Café de Paris moment.
The production site
Located 23 km from Bordeaux, on the banks of the Dordogne River, the 5,000 sqm factory is built on a 6-hectare plot. A 3-hectare plateau overlooks the site, offering a magnificent view of the region and the famous Eiffel Bridge. Beneath this plateau, 3 km of cellars run through the historic stone quarry.
A 100% French design.
THE CHARMAT METHOD
Café de Paris sparkling wines are made using the Charmat method, which involves undergoing a secondary fermentation in a pressurized tank. Here’s how it works:First step: Our winemakers rigorously select the wines that will be used in the blend to achieve a highly aromatic and fresh profile.Second step: Yeasts and a fermentation liqueur are added to our cuvée wine. The fermentation temperature is carefully controlled—not too low to facilitate yeast activity, and not too high to enhance aroma production.Third step: After about 15 to 20 days, with the tank sealed, carbon dioxide cannot escape, resulting in a sparkling product.Fourth step: The wine undergoes an aging period to refine the bubbles and enhance the aromatic bouquet.Fifth step: The wine is filtered, and a dosage liqueur is added to determine the level of residual sugars in the product (brut, demi-sec, etc.), before being bottled.
Café de Paris, the best ally
for spontaneous
tasting experiences.
The Factory Team
Café de Paris is composed of a team of expert oenologists. The site has an R&D laboratory led by Caroline Hardy, R&D Manager, and Alexandre Malfray, Head Winemaker.
To visit our site, you must be of legal age to purchase and consume alcohol according to the laws of your country of residence. If there is no such legislation, you must be at least 21 years old.
I accept these terms and conditions: No
Alcohol abuse is dangerous for your health, consume in moderation.
