Method

How our wines are born step by step

Autochthonous varieties are the foundation for Cuvage…our passion lies in the unique expression and winemaking excellence.

In order to reach its objectives, the winery has followed an uncompromising policy which focuses solely on Metodo Classico and Metodo Martinotti production and the valorization of local varieties such as Nebbiolo, Cortese, Moscato, and Brachetto as well as international varieties such as Pinot Nero and Chardonnay.
The vineyards are divided into 5 farms located in diverse and desirable positions both in terms of soil type and exposure. Clay, iron rich, marled and white limestone rock soils provide an ample range of land for cultivation. Nebbiolo thrives on high altitude clay-limestone soils, whereas white grape varieties such as Chardonnay and Cortese prefer slightly looser soil which help in giving elegance and savory notes to the wine.

Selection

The cellar master (Chef de Caves) carefully selects and blends the wines that will compose and define the final batch.

Tirage

The base wine (cuvée) is added with the liqueur de tirage, which is a mix of wine, yeasts, sugar, and nutrients, all allowing the secondary fermentation to commence.

Secondary fermentation

Controlled temperature and humidity are just some of the elements ensuring a slow and natural fermentation in the bottle with the yeast. The result will be a very delicate and elegant perlage (froth). Our best cuvée are kept in the Cuvage Gallery where they are stored for a minimum of 24 to 36 months.

Riddling (Remuage)

Once the maturation on the yeast is at the desired result, the bottles are placed on pupitres (wooden stacks). The small movements help in moving the yeast sediment towards the bottle closure.

Disgorging (Dégorgement)

This is the removal of yeast sediment from the bottle. The bottles are placed in freezing liquid which causes the yeast part to freeze in the neck of the bottle. The crown cap is then popped off allowing the frozen chunk of yeast to shoot out.

Dosage (Liqueur d’expedition)

Secret blend of wine and sugar is added to the bottles before being closed with the traditional mushroom cork.
“Pas dosé” is defined when the same sparkling wine is used to top the bottles up instead of the liqueur d’expedition.

Bliss

The bottles lay to rest in a temperature controlled cellar before they are uncorked and enjoyed, captivating your palate with delicious bubbles.