Raphaël takes care of the seven-hectare family plantation, and while they sell almost the complete crop to larger houses – their own champagne is also made in the cellar of the family's old holiday home (Domaine de Bichery), from two or three parcels of their best vineyards. The grapes picked from the organically grown vines are pressed 400 metres away, at Raphaël's brother's, at the cellar of Piconnet, and then the cuvée and taille fractions are delivered together to the rustic cellar of the 1760 stone house. Old, warped beams, unplastered stone walls, a few tanks and 10-15 burgundy barrels. The winery's annually produced 5,000 bottles of champagne are made here. The must is spontaneously fermented, then it is aged in barrels and tanks, and it is subsequently bottled without fining or filtering. Bichery champagnes are characterized by mature flavours, an oxidative character and a broad, lees-aged structure.

The base of the parcel-selected Blanc de Blancs, named l'Envers, was harvested on September 4, 2017, then spontaneously fermented in tanks and used barrels, and after short ageing, the base wine was bottled without filtering or fining. Ageing lasted until disgorging in February 2021, after which the bottles were sealed without added dosage.

A total of 1,000 bottles were made.