"Our Crémant is produced by our champagne maker, the PICAMELOT house in Rully, based on a blend of varietal grapes: mainly Pinot Noir and Chardonnay, and in smaller quantities Aligoté and Gamay, depending on the vintage. Traditional winemaking method: The grapes, hand-harvested into small, perforated crates, remain whole and intact to allow for the subsequent separation of different juice qualities by cuvée and size, thus preventing oxidation. They are pressed in a pneumatic press according to the following ratio: 150 kg of pressed grapes must yield a maximum of 100 liters of base wine. The juice ferments in stainless steel tanks after a natural settling period of approximately 24 hours. Once these fermentations are complete, the wines are bottled with crown caps, and a mixture of sugars and yeasts is added. The bottles remain lying on their sides for a minimum of 18 months for the second fermentation, at a temperature between 12° and 15°C, to allow the effervescence to develop. They are then placed upside down and riddled with gyropalettes to concentrate the lees sediment in the neck of the bottle, which will be removed during disgorging. Before final corking, a dosage liqueur will be added to obtain the desired dosage." -Domaine