The still white wine (vin clair) obtained after the harvest is bottled the next year for a second fermentation to produce the CO2 necessary to make the effervescence. The bottles are filled with wine, sugar and selected yeasts, then closed with a crown cap containing a small plastic cylinder (bidule) that will host the sediment of dead yeasts.
Our wines age on the lees from a minimum of 36/42 months for the cuvées up to 80 months for some vintages. The constant temperature in the cellar guarantees a perfect aging, producing a refined and elegant perlage.
There are a few old vintages left in our cellar, which are meticulously preserved for vertical tastings and special occasions
After the maturation on the lees, the bottles are placed on specific wooden racks (pupitres) in a position that allows the sediment to be conducted to the neck of the bottle. When this procedure (remuage) is completed, the deposit is concentrated near the cork and then removed.