Grande Cuvée
Grande Cuvée
PRODUCT HISTORY
TASTING NOTES
flowers
Foaming and ageing
Liqueur de tirage (a mixture of sugar and wine) and yeast are added to the wines before bottling. Under the action of the yeast, carbon dioxide generates effervescence. The bottles remain on laths for a minimum of 12 months at constant temperature in our cellars. This prolonged ageing allows the wine to develop its specific aromas and to offer bubbles of great finesse. The bottles are then stirred and disgorged to remove any yeast deposits. A dosage-determining liqueur is added before corking and labeling.
Harvest
Manual
Winemaking
On receipt of the harvest, we carry out a slow pressing process using our pneumatic presses to respect the integrity of the berries. The first presses, richer and more complex, are selected to produce the best basic wines in stainless steel tanks. After filtration and clarification, our team of oenologists meticulously composes the blend, paying particular attention to the wines to bring out their full color.
Vineyard
Vines about 25 years old.
Geology
Clay-limestone terroir, limestone
Geographical location
AOC Burgundy
