Grande Cuvée
Grande Cuvée
PRODUCT HISTORY
TASTING NOTES
Lemon
White flowers
Litchi
Foaming and ageing
Liqueur de tirage and yeast are added to the wines before bottling. Under the action of the yeast, carbon dioxide produces effervescence. The bottles remain on laths for a minimum of 12 months at a constant temperature in our cellars. This prolonged ageing allows the wine to develop its specific aromas and to produce fine bubbles. The bottles are then stirred and disgorged to eliminate yeast deposits. A dosage-determining liqueur d'expédition 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 the vinification, our team of oenologists meticulously crafts the final blend.
Vineyard
Vines about 25 years old
Geology
Clay-limestone terroir, limestone
Geographical location
Burgundy
