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Ingredients
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Base Ingredients
Secondary Fermentation Ingredients
Method
Primary Fermentation
- 1
Harvesting Grapes
Harvest Chardonnay and Pinot Noir grapes at their optimal ripeness.
- 2
Pressing
Press the grapes gently to extract the juice, separating it from the skins and seeds.
- 3
Fermentation
Inoculate the grape juice with yeast and allow it to ferment in stainless steel tanks at controlled temperatures for approximately 2-3 weeks.
- 4
Sulfiting
Add sulfites to stabilize the wine after primary fermentation.
Secondary Fermentation
- 5
Bottling
Bottle the base wine with a mixture of sugar and yeast to initiate secondary fermentation.
- 6
Aging
Seal the bottles with a crown cap and store them horizontally in a cool dark place for at least 24 months.
- 7
Riddling
Gradually turn the bottles to collect sediment in the neck, allowing the wine to clarify.
- 8
Disgorging
Remove the sediment by freezing the neck of the bottle and ejecting the ice plug.
- 9
Dosage
Add the liqueur d'expédition to adjust sweetness before corking the bottle.
