The wine-making process follows two steps based on two fermentations:
The grapes are harvested before ripeness and sorted before pressing. The grapes are not crashed to avoid maceration. The fermentation is then conduced at a low temperature, after racking and the wine is processed as a common white wine.
After blending, the wine is emptied on the vats, bottled and capped. The next is the second fermentation, called prise de mousse, in which the action of the yeast converts the added sugar into alcohol and carbon dioxide. It takes place deep in the cellars at a temperature of 10-12°C and lasts for 6 to 8 weeks. Next, the wines are aged on lees, that is in a horizontal position. The slow autolysis which occurs in this phase is of prime importance in enhancing quality.
Mechanised riddling equipment is used to push the sediments toward the neck of the bottle, which is then frizzed to remove the plug of ice containing the lees.
After disgorging but before corking, the liquid level is topped up with liqueur d’expédition, which will determine the sweetness of the wine. A cork is then inserted with a capsule and wire cage securing it in place.