Made using the Méthode Traditionnelle. The grapes are exclusively hand-picked and transported to the cellar in small crates. The Pinot macerate for one night (to give its color to this Cremant), then all the grapes are pressed and later vinified like a classic white wine in thermo-regulated tanks at 15°C. The wine is then painstakingly blended from a selection of vats and bottled with the addition of selected yeasts. It is then that the second fermentation begins, with the resulting carbon dioxide that forms in the bottle creating the effervescence. The wine is then left to rest in contact with its lees for 15 months. The final stage consists of turning the bottle so that the neck is at the bottom, where the sediment will accumulate and can been expelled after being frozen. A small amount of liquid is lost during this process and so the wine is topped up with still wine and liqueur d’expedition (a sweet mixture) just before the final corking stage.
Calmel & Joseph – Crémant de Limoux rosé
60% Chardonnay, 25% Pinot Noir, 15% Chenin