In September 2011 the estate harvested grapes to produce a sparkling Saint-Péray. The juice fermented like the other white wines of the estate.
On March 30, after three days of preparing the sourdough (yeast), we incorporated it with sugar into the base wine. Here begins the: "draw".
The capped bottles are stored in palox and will join the old Paul Etienne cellars (next article).
In the meantime, you have to make sure that the second fermentation in the bottle takes place as planned. For this we installed an Aphrometer on one of the bottles. It indicates the rise in pressure.
If the pressure rises, the operation is successful!This fermentation in the bottle lasts one month, then the wine ages in the bottle for 9 to 36 months. To be continued...