| Wine Making |
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The Method Dioise Ancestrale :
TRADITION
It is with this method that we convert into wine juices of Muscatel
wine to obtain our "TRADITION".
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As soon as the juice of Muscatel wine pours
of the juicer, it is pumped in stainless tubs, in cold room,
in a temperature of 10°C.
The alcoholic fermentation starts only fortnight
in three weeks later, so allowing the aromas of Muscatel wine
to become refined and to escape in best in the wine.
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This fermentation continues slowly until January following
the harvest.
The juice is at the middle fermented.
It still possesses some grape-sugar in considerable quantity.
It is filtered then boorishly on ground Kiesselghur then bottled,
without addition of yeasts nor sugar.
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| The alcoholic continuous
fermentation in bottles put a capsule thanks to the present native
yeasts of the soil in the moût and stops naturally, some
months later, when the pressure in bottles reaches 5-7 bars.
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We so have a grip of completely natural
froth giving a sweet effervescent wine naturally,
of a big sharpness of bubbles,
to the aromas muscatel wine incomparable and delicate. |
The Traditional Method :
CREMANT DE DIE |
After the Thin crop,
the whole grape of the vine is directly poured into our pneumatic
juicer.
150 kilograms of grapes will give only one hectolitre of juice.
These first juices are converted into wine
in stainless tubs in temperatures of the chaix,
( Approximately 15°C). |
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In January following the harvest,
the edition is made in bottles to obtain the grip of froth according
to the Traditional Method, later adjontion of one liqueur of edition. |
9 months minimum of grip of froth
will be necessary to obtain the approval.
We have then the Controlled Label of origin
( Appellation d'Origine Contrôlée )
CREMANT de DIE. |
