With 86 hectares of selected vineyards, Cuvage is pursuing a veritable synergic collaboration project with the territory and the people: starting from the vineyards from which the harvested grapes originate, to the faces of those who work among the vineyards every day, all the steps are cared for to the finest detail to ensure that the best grapes available
in the region are brought into the cellar.
Our team of oenologists has geolocalised all the individual vineyards, carefully analysing and selecting each vineyard, the features of the land and the vine-growing, as well as the grapes’ organoleptic properties.
Selection
The cellar master (chef de caves) carefully selects and blends the wines that are going to make up the final batch.
Tirage
Yeast and sugar are added to the base
wine (cuvée) in order to start the second
fermentation
Secondary fermentation
Controlled temperature and humidity are
just some of the elements ensuring a slow
and natural fermentation in the bottle with the lees. The result will be a very delicate and elegant “perlage” (froth at the top of the glass). Our best cuvée are kept in the “Cuvage Gallery” where they are stored for a minimum of 24/36 months.
Riddling (Remuage)
Once the maturation on the lees is at the
desired result, the bottles are placed on
traditional wooden pupitres. The small
movements help in moving the lees towards
the bottle closure.
Disgorging (Dégorgement)
This is the removal of 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 lees to shoot out.
Dosage (Liqueur d’expedition)
Top secret blend of wine and sugar (liqueur d’expedition) is added to the bottles. Bottles are corked and caged.
Bliss
The bottles lay to rest in a temperature controlled cellar before they are uncorked and enjoyed, captivating your palate with delicious bubbles.