Grande Réserve
Grande Réserve
PRODUCT HISTORY
TASTING NOTES
flowers
Foaming and ageing
A tirage liqueur (a mixture of sugar and wine) and a yeast starter are added to the wines before bottling. The effervescence is produced by the fermentation of sugars by the yeast. The bottles will remain lying on slats for at least 12 months at a constant temperature in our cellars. This extended aging will allow the wine to develop specific aromas and produce bubbles of great finesse. The bottles are then riddled and disgorged to remove the yeast sediment. A dosage liqueur, which determines the sweetness level, 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 the vinification, our team of oenologists meticulously crafts the final 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
