Cuvage
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THE METHOD

how our wines are born
step by step

SELECTION

The “Cellar Master” (chef de caves) carefully selects and blends the wines that are going to compose the final bee.
Each of them will contribute in a very crucial way in the product definition.

TIRAGE

The base wine is added with the “Liqueur de triage”, a preparation made of wine, yeasts,
sugar and nutrients allowing the re-fermentation to start in the bottle.

SECOND FERMENTATION

Constant temperature, controlled humidity and light are some of the elements ensuring a slow and untouched fermentation in the bottle.
The result will be a very delicate and elegant “perlage” (effervescence).
Our best cuvée are kept in the “Galleria Cuvage” where they are stored up to 24/36 months.

Remuage

Once the maturation on the yeast has come to an end, the bottles are placed on “pupitres” (wooden stacks).
The “remerge” are small and imperceptible movements that move the yeast towards the closure.

DEGORGEMENT

When the bottles reach the vertical position on the “pupitres”, the sediments is collected in the closure.
The bottle is then opened and the closure is eliminated with the yeast sediment.
This phase is done manually, after freezing the bottle neck.

Liqueur d’expedition

It is the secret blend used to top the bottles up and at the same time to dose the desired level of sugar
(brut, extra brut) before closing with the mushroom cork.
“Pas dosé” is meant when, instead of using the Liqueur d’expedition, the same sparkling wine
is used to top the bottles up.

BLISS

The bottles will stay in a temperature-controlled cellar a few times, before being uncorked and enrapture your palate with delicious bubbles.

THE METHOD

how our wines are born
step by step

HIGH QUALITY SPARKLING WINES

Rosé Cuvage Brut
Blanc de Blancs
Cuvage de Cuvage

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VISIT THE CELLAR

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of the traditional method Cuvage

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