Second Fermentation
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.
Maturation
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.
Old Vintages
There are a few old vintages left in our cellar, which are meticulously preserved for vertical tastings and special occasions
Degorgement
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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.
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