“Cui Cui”--like tweet tweet but French.
The grapes are picked entirely by hand and pressed gently to extract the juice but none of the bitterness from the seeds and stems. The juice is then fermented in temperature controlled stainless steel tanks and kept cool in stainless after that. Secondary fermentation is done using the traditional (Champagne) method with a long slow fermentation to build up effervescence in the bottle for a minimum of 12 months. The bottles are then disgorged and receive a small 5-6 gram per liter dosage. The bottles are then allowed to rest further in the
winery before being released.