IT’S ALL ABOUT THE BASE
Once delivered to the winery, the fruit is very gently pressed in our Coquard press to effortlessly extract the juice at low pressure. The press is then drained, and the juice is fermented in stainless steel, keeping each vineyard and block within the vineyard separate. Though the juice may taste sour, Nicole and her winemaking team can already identify the delicate aromas and flavors – think notes of jasmine, citrus, red berries or golden apple – that can be found in the finished wine.
This initial fermentation produces our base wine. Dry with no discernable sweetness and low in alcohol, the base wine is high in acidity. Next, the wine is bottled, and Nicole adds the dosage in preparation for the second fermentation that occurs in the bottle. Sparkling wine’s lively acidity adds structure and makes it an excellent match for food.