The art of blending
« Once the malolactic fermentation has been completed, wines are gradually and delicately separated from their lees. By spring they are blended and bottled. Blending is the most delicate key step. The selected wines are mixed to ensure a constant taste and quality. It is above all a matter of knowledge and experience…
After bottling, a second alcoholic fermentation - called “prise de mousse” occurs. The blended wine is put in bottles along with yeast and a small amount of sugar. The bubbles result from the conversion of sugar into alcohol and produce carbonic dioxide. Millions of bubbles are coming to life… Then the wines will age gracefully in our chalk cellars for several years in a soft humidity and a constant temperature of 11°.».