Second Fermentation

After aging in stainless steel tanks or in oak barrels, for some of our cuvees, wine is bottled with the yeasts and liqueur de tirage addition which will start a second fermentation. At this stage, the bottles are sealed with a temporary crown cap.

The bottles are kept horizontally "sur latte". During first months, the "prise de mousse" is carried out in wine by yeasts fermenting sugars from liqueur de tirage. Then, bottles are aged from 9 to 24 months after bottling depending on the style of each cuvee.