DATA COPIED FROM NATALIEMACLEAN.COM
DATA COPIED FROM NATALIEMACLEAN.COM
After being picked by hand, the grapes are placed and then pressed in traditional presses. The resulting juice goes into the vats. The natural presence of yeasts on the grapes results in the sugars being converted into alcohol: this is the alcoholic fermentation. During winter, several rackings clear the wine. The essential and delicate blending phase comes with the spring. Daniel Prin combines and blends wines from the different soils, respecting traditional methods that have been passed down to him from father to son. Once the blending is complete, a “liqueur de tirage” (wine + sugar) and yeasts are added in order to start the second alcoholic fermentation. It is known as the bottle fermentation. The bottles are then placed in the depths of the cellars to finish ageing on racks. They stay in the cool and dark for 4 to 5 years, sometimes longer for vintage years. At the end of this long period, the activity of the yeasts will have produced a deposit that aids the ageing process. The bottles are then placed head down in holders for the delicate operation known as the riddling. Slowly the deposit falls into the neck of the bottle and is concentrated on the cork before being ejected during disgorgement. All that then remains is to dress up the bottles in all their finery (collars, labels and bottle tops). The champagne is finally ready and the melodious symphony of bubbles can begin - this time in your company…
DATA COPIED FROM NATALIEMACLEAN.COM| DATA COPIED FROM NATALIEMACLEAN.COM |
DATA COPIED FROM NATALIEMACLEAN.COM
