Owner Pernod Ricard has invested in a new fermentation facility, improved lab and extra storage capacity.
A new bottling line will enable the producer to fill up to 18,000 bottles of fizz an hour.
The first stage will be on stream by the end of the month to receive the 2008 harvest, and the remaining work will be completed and operational from 2012.
The fermentation facility has been designed to enable cellar master Didier Mariotti to ferment smaller vineyard parcels than before.
Mariotti said: “Cru separation is vital when creating top quality terroir-based Champagnes.
“The new vat room enables us to keep more parcels separate during fermentation, resulting in a greater number of vins clairs.
“This allows much more detailed choices at the assemblage stage, which in turn allows greater quality control and the ability to enhance specific terroir characteristics.”