The history of the family business Schlumberger begins with Robert Alwin Schlumberger, born in 1814 in Stuttgart, who had to give up his studies after the death of his father and became a merchant. This activity led him to Reims in France in the champagne cellar Ruinart Pére et Fils, where he rose to the cellar master and production manager.
Since 1842, the most elaborate and traditional, invented in the Champagne "Méthode traditionnelle" Schlumberger is maintained and developed with the utmost care. The fine tingling of sparkling wine is produced during the second fermentation directly in the bottle. Careful shaking of the bottles collects the yeast in the bottleneck and is removed during the subsequent disgorging (deburring).
Every bottle of Schlumberger matures in about 2 years of the most careful manual labor. The premium cuvées even longer. The cellar point on the bottom of the bottle is the quality feature of this procedure.