In the spring following the harvest, the base wine
undergoes a second fermentation in the bottle at
a temperature of 15°C for about 30 days. Once the
refermentation is completed, the bottles are placed
in stacks for at least 24 months. The bottles are then placed on the “Pupitres” to carry out the “Reumage” (riddling) and allow the wine clarification. After 20 days of riddling, the wine is disgorged and dosed.