The same rigorous method that lets time do its work. The aim and the differences are to serve the soil that gives its specificities to the sparkling wine.
Limited area, planting density, short pruning, completely manual harvesting, yields limited by the AOC and, finally, transported in openwork boxes to keep The harvest in good condition until it reaches the press.
The raisons are not pre-pressed and are a gentle pressing is used on whole grapes to extract a maximum of 100 l per 150 kg of grapes (and 7% of excess juice has to be separated).
An initial alcoholic fermentation occurs in vats during 10 to 20 days at 18/22°C. This produces a fermented must called a base wine.
The second alcoholic fermentation occurs in the bottle. A drawing liquid in each bottle, consisting of yeasts and sugar, will give the wine its effervescence. The bottles are placed on wooden battens in cellars for a period of 9 months to 5 years depending on the vintage and terrains.
At the end of this long period, the 'remuage' is done which involves making the yeasts sediment into the bottle's neck. The 'dégorgement' follows where the deposit is removed by capturing it in an ice cork.
Now, it's time for the 'dosage' that gives the wine its style of brut or demi-sec in addition to the aromatic notes that are specific to each area and which have been developing throughout the wine making process.
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L'abus d'alcool est dangereux pour la santé, à consommer avec modération.