Reception, pressing and filtering of the grapes
In september, we harvest only manually in order to avoid the clusters of grapes to be crushed. They are immediately transported to the press and pressed according to the variety of grape with selection of the juice (top growth wine and first pruning). With our pneumatic press we obtain clear and pure juices.
Complete fermentation in tank and Blending
For the Blanquette and for the Crémant, a first fermentation is made separately for each grape variety. This operation is done in stainless steel tanks equipped with an integrated system of cooling in order to control the fermentation. The base wines obtained are then blended in agreement with the rules of the appellation. It is the delicate responsability of Bernard Delmas and our oenologist to elaborate a subtle blending of the wines issued from the different parcels and grape varieties.
Bottling and bottle fermentation
The bottling of the Blanquette and Crémant is made with an adjunction of a “liqueur de tirage” (a blend of sugar and yeasts) which brings additional sugar and yeasts necessary for the second fermentation to start. This second fermentation is called “prise de mousse” (bottle fermentation). The bottles are placed on lathes between 15 and 20 months so as to realise this bottle fermentation very slowly. (The “ageing on the lees” must be at the minimum of 9 months for the Blanquette de Limoux and 12 months minimum for the Crémant de Limoux).
Riddling
The remaining deposit in the wine is brought towards the bottle-neck by the mechanic riddling, a daily operation done by automatic machines (gyropaletts).
Disgorgement and dosage
The bottle-neck containing the yeasts and impurities is deep-frozen by – 20 °C. As soon as we take the top off the bottle, this ice cube containing the impurities is expelled by the pressure of the wine. After disgorging and before corking, we add a “liqueur of expedition” or “liqueur de dosage” (grapes’ sugar) that will give the wine its dry of half dry character.
Corking, wire capping, labelling
The bottles of Blanquette and Crémant are corked and covered with a wire cap so as to keep the effervescence. The labels are placed on the bottles, Then packed in cardboard boxes. After a rest of a few weeks (3 months for the Crémant) which will facilitate the homogenization of the wine, then, the bottles can be commercialised. For the steps from the disgorgement to the packaging, we are equipped with a performant semi-automatic disgorgement chain.
