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METHODE DIOISE ANCESTRALE : CLAIRETTE DE DIE

Vinification Raspail

Harmonious blending of the small grape White Muscat grapes (minimum 75 % - rounded and very tight golden berries) and the White Clairette grapes not very tight grapes with oblong berries). The Muscat grape brings the strength and the fruity aromas and the Clairette grape the lightness) and the freshness.

Our grapes are harvested and selected by hand ; after pressing, the alcoholic fermentation starts at low temperature. When juices arrive at mid-fermentation, we stop the fermentation by the cold (approximately-3°C) so stopping the action of natural yeasts. This half-fermented must is bottled. Yeasts can continue the degradation of sugars in alcohol and thus  create  bubbling. This mid-fermentation allows to keep the sweetness and the aromas, it is a natural fermentation. Dead yeasts (killed by the pressure of the wine, approximately 6 bars) settle at the bottom of the bottle. In order to remove this deposit, we used to riddle bottles on rack and to make an icing disgorgement (without decanting nor filtering). Eventually, we cork and label the bottle. The gas exclusively comes from the fermentation.

The Clairette de Die is a wine to drink for pleasure and to be tasted very fresh (4 to 6°C), wine for party, aperitive, for the middle afternoon or for dessert...

METHODE TRADITIONNELLE (CALLED PREVIOUSLY METHODE CHAMPENOISE) : CREMANT DE DIE

Elaborated with Clairette, Aligoté and Muscat grapes, the Crémant de Die is a prestigious dry and sparling wine.
According to the charter of elaboration of the Crémant de Die, grapes must be hand-picked and put in small pierced boxes to avoid that grapes be packed down. After the first fermentation in stainless tank or in oak barrel, we proceed to the blending of the different soils. In Spring, we bottled the wines by adding a liqueur composed of sugar and yeast, creating the second fermentation (called la prise de mousse). Bottles will be laid on their sides and aged in our air-conditioned cellar during 2 to 4 year, this length is longer that the rules of the appellation which indicate 1 year ageing at least. This ageing allows to develop the structural and aromatic complexity for our Crémant. To remove the sediments created during the second fermentation, we used to riddle bottles and to make icing disgorgement. We then added the liqueur d'expédition, composed of grapes sugar in order to get more or less dry wines, eventually, the bottle is corked and labelled. Carbonation comes exclusively from fermentation. 
Party wine, aperitive, for meals and also for dessert. To be served between 6 to 8°C. 

What does riddling mean ?

The riddling consists in removing the sediments by pointing the neck downwards and by riddling the bottle from the left to the right to bring the deposit into the neck.
The riddling aims at avoiding decanting and filtering tending to weak aromas and to decrease the fineness of the bubbles.

What does icing disgorgement mean ?

The disgorgement consists in removing the deposit that the riddling focus on the neck of the bottle.
The neck is plunged into a solution at around 27°C, thus creating an ice cube of the sediments. When opening, the pressure allows to remove the ice by losing a minimum of wine and pressure.