Disgorgement

BORN TO BE UNCORKED.

09

WE UNCORK EVERY BOTTLE BEFORE YOU DO, BUT FOR A GOOD REASON.

The disgorgement serves to eliminate the residues produced by the yeasts during the second fermentation. To do this, an inch or two of the neck of each upturned bottle is immersed in a solution at 25°C below zero for about fifteen minutes. In this way the yeast residues that have collected in the special cap during the remuage phase freeze and become attached to it.

To eliminate the residues, we simply uncap the bottle. As the frozen sediment is expelled, a small amount of wine and foam is released with it. So, before the permanent corking, the bottles are filled with a small quantity of a blend of wine selected by the oenologist to enhance the qualities of the final product.

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01
CULTIVATION
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02
HARVEST
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03
PRESSING
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04
FIRST FERMENTATION
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05
CREATION OF THE CUVÉE
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06
BOTTLING
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07
AGEING
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08
REMUAGE
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09
DISGORGEMENT
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10
BOTTLE
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