Comparison of the manufacturing methods betwenn crémant and clairette wines

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Ancestral Dioise Method
Clairette de Die
Traditional Method
Crémant de Die

Grape variety:

  • White Muscat with small grains
    (75 to 100%)
  • Clairette variety (25 % maximum)
  • White Clairette variety (55% min)
  • Aligoté (10 to 40%)
  • White Muscat with small grains (5 to 10%)

Collect of grapes:

  • Grape harvest by hand
  • Treading of grapes
  • Grape harvest by hand.
  • Arrival of entire grapes in the press.

Pressing:

  • Discontinuous horizontal wine presses
  • Selection of juices pressed
  • Pressing in wine presses of type Crémant
  • Extraction of juices 100 litres for 150 kg of grapes
  • Separation of juices pressed for the selection of vats

Filtration of juices:

Juices racked:

  • Very slow fermentation
  • In cold stainless steel vats
  • Complete fermentation
  • At temperature controlled (18 to 20°)

Half-fermented juices:

Dry white wine

  • From 4 to 5° of alcohol

Putting in bottles:

  • Resumption of the fermentation after putting in bottles
  • Addition of the liquor of edition (sugar + yeast) for the second fermentation

Fermentation in bottles:

  • From 6 to 12 months in cold cellar
  • From 12 months to 3 years in cold cellar

Decanting:

Moving:

  • Stop of the fermentation in bottles before exhaustion of sugars of grape
  • Decanting of bottles
  • Manual moving or automatic moving

Filtration:

Discharging / Proportioning

  • Elimination of deposit by cold filtration
  • Refill up the bottle
  • No liquor added
  • Elimination of the deposit by freezing of collars and automatic discharging.
  • Addition of the liquor

Corking – Muzzling
Packaging – Storage

Charasteristics:

  • Lightness in alcohol 7° vol.
  • No liquor added
  • Residual sugar from 40 to 55 g
  • A method that that allows obtaining the only Muscat wine naturally effervescent.
  • The only Method that preserves the aromas of Muscat
  • 11.5 to 12° vol.
  • An analogue method to that of Champagne particularly strict on the yield, the wine press, the time of ageing.
  • The obligatory approval of the centre of pressing and the tasting of the finished product guarantee quality.

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