Winery

The Cuvage Classic Method combines tradition and innovation to produce sparkling wines of extraordinary elegance and aromatic complexity.

The winemakers, repositories of the winery’s most precious secrets, work with precision in keeping with the Metodo Classico, resulting in sparkling wines that are true works of art in the bottle.

The chef de cave carefully selects and puts together the wines that will make up the sparkling wine.

Yeast and sugar are added to the cuvée to start the second fermentation.

Controlled temperature and humidity are just some of the elements that ensure a slow and natural fermentation in the bottle with yeasts.
The result will be a very delicate and elegant perlage. Our best cuvées are stored in the “”Cuvage Gallery”” where they are kept for a minimum of 24/36 months.

Once the bottles have reached maturity on the lees, they move to the next stage of remouage where small rotations help move the residue to the cork.

This is the removal of sediment from the bottle. The bottles are placed in a freezing liquid that freezes the part of the lees in the neck of the bottle. The crown cap is then removed, allowing the frozen piece of lees to escape.

At this stage, liqueur d’expedition, a secret recipe from the chef de cave containing wines and sugars, is added.

The bottles will still rest in temperature-controlled cellars before they can be uncorked and send palates into ecstasy with delicious bubbles.