An important step in the year just ended. It's the bottling, that we called "tirage" or "mise en bouteilles", or simply "mises" by our elders. For you information, our adress is "rue des Mises".
After the clear-wine tasting (see article refering on this blog), Marie-Noëlle combined the wines and elaborate the futur cuvées. Union of grape varieties, of vintages, of plots or single vintage...All the "savoir-faire" and héritage combine to reinvent the house taste for this year.
The equivalent of 58 000 bottles was realized. Obviously, a huge part is 75cl (classic bottle size) but also half-bottle, Magnum and jeroboams are bottles on those two days.
Once filled, the bottles are capped with a metal capsule that ensures a perfect seal. Then they descended to the lowest floor of the cellar (6 metres below ground) and stored horizontal, using the famous wood sticks calles "lattes".
The process of the second fermentation will take place in the bottle, and the carbonuic gaz that result can't escape from the bottle, so it will mix with the wine and give it its effervescence. Then, they will age 4-6 years in our cellars before coming out for the "degorgement".
