Method | Transfer

• Phase 1 : Making the base wine
  Classic white winemaking techniques
  
  
• Phase 2 : Transforming the still base wine into an effervescent/sparkling wine.
  • The secondary fermentation (“prise de mousse”) and ageing are done in bottles, as in the traditional method.
  • There are no riddling or disgorging operations.
  • The bottles are emptied by direct siphoning, and the gassy wine is kept under pressure and stored in tanks.
  • The wine is filtered under pressure and pumped back to the tanks, where the dosage liqueur is added.
  • The wine is transferred to pre-rinsed bottles with its original CO2 gas. This operation is performed with a counter-pressure filler.
  • The bottles are immediately corked and wired.