White White Royal Archer traditional method.

The development of a traditional method sparkling wine is made on the basis of a finished wine that is to say, having finished fermenting.

After cold treatment and filtration, this wine is assembled, the tank with a mixture of sugar and yeast known as liqueur de tirage, and immediately pulled bottles sealed with crown caps.

The addition of sugar and yeast will cause the start of a new fermentation in each bottle, making foam. Indeed, the yeast will attack the sugar, which causes the increase of alcohol content, and especially the emission of carbon dioxide.

In a typical fermentation to transform grapes into wine, the carbon dioxide escapes through the top of the tanks in our case, the bottles are closed, carbon dioxide is trapped in the sealed bottle, and will dissolve in wine, are the bubbles traditional method sparkling wine.

The rest of nine months in cellars in contact with yeast is then necessary to refine the taste of wine and allow it to develop its flavors. During this period the bottles are called "sur lattes", that is to say in a horizontal position to maintain maximum contact between wine and yeast.

After this period, the yeast has finished fermentation of sugar, they settle to the bottom of the cylinder still lying.

The next operation, the stirring, is slowly tilt the bottle so that by simply decanting the yeast deposit slip to the neck and come up against the cap crown. At the end of stirring the bottle is upright, capsule down.

The bottles will then be soaked for a few centimeters in a tank of freezing to lock in filing a small iceberg. The deposit and secure against the cap, the bottle can be returned to the place without the yeast can not return to the wine.

The next step will be to drain the bottles, that is to say definitively remove the yeast. To this bottle will be Decapsulated, and the pressure of the wine will expel the ice in which the deposit is still a prisoner.

It only remains to add the liquor shipment determines dosing sugar with a Brut, a semi dry or sweet, and put the cork and the wire metal.

white :

Basement sandy clay, more or less deep, sandy-stony soil, Ugni blanc, Clairette. vinified at low temperature, nice dress, fresh mouth. Ideal for fish and seafood consumption temperature of 10 °

Price : 5.60 €