Le Mesnil Sur Oger Grand Cru Blanc De Blancs Brut Recipe

Winemaking Process

1. 1

   Harvesting

   Harvest Chardonnay grapes at optimal ripeness, ensuring they are healthy and free from rot.

2. 2

   Pressing

   Gently press the harvested grapes to extract the juice. Use a pneumatic press for best results.

3. 3

   Fermentation

   In a sanitized fermentation vessel, add the extracted grape juice. Introduce yeast and sugar, then allow fermentation to occur at a controlled temperature of around 18°C for 2-3 weeks.

4. 4

   Racking

   After fermentation, carefully rack the wine to separate it from the sediment. Add sulfur dioxide to stabilize the wine.

5. 5

   Secondary Fermentation

   Transfer the wine into bottles with a small amount of sugar and yeast for secondary fermentation. Seal the bottles and store them horizontally at a cool temperature for at least 12 months.

6. 6

   Riddling

   After aging, the bottles should be riddled (tilted and turned) to collect the sediment in the neck of the bottle.

7. 7

   Disgorging

   Remove the sediment by freezing the neck of the bottle and ejecting it. Top off with a mixture of wine and sugar to achieve desired sweetness.

8. 8

   Corking

   Seal the bottles with a cork and wire cage. Label the bottles appropriately.

9. 9

   Aging

   Aging the bottled wine for an additional 6 months to enhance flavors before releasing it to the market.