The grapes are harvested separately as they ripen at slightly different times. After being destalkedand pressed, a part of the must is filtered and stored at low temperature to prevent alcoholicfermentation; the other part is allowed to complete fermentation. The wines then undergo naturalsecond fermentation in closed tanks in order to produce sparkling wines. A blend is then made up ofthe various wines left to develop and mature separately and the grape musts preserved at 32°F.Once the wines reach an alcohol content of 10%, the temperature is lowered to stop fermentation.This allows the wine to maintain a beautiful natural residual sugar.
