Fresh and green in character with soft fruit flavours of melon and peach, light, dry and refreshing, from an excellent estate near Montpeller In the Languedoc

Sauvignon Blanc, Domaine Bergon - France

A fruity strawberry shake made with real strawberries.

Strawberry Shake

Enjoy a creamy and refreshing regular-sized strawberry shake made with ripe strawberries and smooth vanilla ice cream.

Strawberry Shake, regular size

Select the best Chardonnay grapes from the Côte des Blancs region. Ensure the grapes are ripe and free of pests or disease.

Harvesting the Grapes

Crush the harvested grapes gently to release the juice. Press the crushed grapes using a wine press to extract the juice, separating it from the skins and seeds.

Crushing and Pressing

Transfer the extracted grape juice into a fermentation vessel. Add the Champagne yeast and sugar to initiate fermentation. Allow the mixture to ferment at a controlled temperature of around 15-20°C for about 2-3 weeks.

Fermentation

After primary fermentation is complete, transfer the wine to bottles, adding a small amount of sugar and yeast for secondary fermentation. Seal the bottles and store them horizontally in a cool, dark place for about 6-9 months.

Secondary Fermentation

Gradually tilt and rotate the bottles to collect the sediment in the neck of the bottle. This process can take several weeks.

Riddling

Once the sediment has settled in the neck of the bottle, freeze the neck to solidify the sediment and remove it. Top up the bottle with a mixture of wine and sugar (called dosage) to achieve the desired sweetness level.

Disgorgement

Seal the bottles with corks and wire cages. Allow the Champagne to age for at least another 6 months before releasing it for sale. This will enhance the flavor and complexity of the wine.

Corking and Aging

Chardonnay grapes

Yeast (Champagne yeast recommended)

Sugar

Sulfites (optional for stabilization)

Water (to adjust sugar levels if necessary)

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Descriptors

Tasting Notes

Food Pairings

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