Filling and bottle fermentation

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From the month of March following the harvest for JACQUART wines.
The wine that has been created is bottled for the bubbles to form and for the wine to mature slowly on the lees.
A liqueur de tirage composed of yeast and sugar is added, triggering bottle fermentation. The bottles are then positioned horizontally on laths, protected from the light and vibrations at a constant temperature of 12°C.
At this stage, the bottle is sealed using a crown cap.
During this second alcoholic fermentation lasting six to eight weeks, the yeast will transform the sugar into alcohol and release carbon dioxide, making the wine sparkling.
 

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