Tasteviné
Tasteviné
PRODUCT HISTORY
TASTING NOTES
acacia
citrus
almond
Foaming and ageing
Liqueur de tirage (a mixture of yeast and sugar) and leaven 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 the yeast deposit. A dosage-determining expedition liqueur is added before labeling and packaging.
Harvest
Manual
Winemaking
On receipt of the harvest, we carry out slow pressing using our pneumatic presses. The first pressings, richer and more complex, are selected to produce the best base wines. Fermentation takes place in temperature-controlled stainless steel tanks. After vinification, our team of oenologists meticulously composes the blend.
Vineyard
Vines about 30 years old
Geology
Clay-limestone terroir
Geographical location
AOC Burgundy
