The grapes, exclusively harvested by hand, are transported to the winery in perforated crates and gently transferred into the press. The very gentle pressing produces delicate musts, free from vegetal aromas. After the first fermentation in vat, a second is created in bottle in order to obtain this special quality of effervescence. The deposit caused by the fermentation is collected by a carefully turning the up-ended bottles over a period of time, a process known as “remuage“. After a rest period of at least 13 months in our cellars, the deposits are removed through the “disgorging” process to guarantee as much freshness as possible. This operation enables us to remove the deposit and permanently seal the bottle before shipment.