Méthode Traditionnelle Rosé Brut - La Veuve Ambal

Crémant de Bourgogne produced by Veuve Ambal.

It comprises three main stages: The vinification aims to obtain a quality base wine.

Each operation is important and contributes to the final result. After clarification, blending and tartaric stabilisation, the wines are ready for "prise de mousse".

The "prise de mousse" begins with the preparation of the liqueur de liqueur, during this operation the wine receives the sugars and yeasts necessary for the second fermentation. This takes place in bottles and lasts several weeks. It is followed by aging on slats, during which the wine is kept in contact with the yeast deposit formed during fermentation.

Finishing operations begin with riddling. Its purpose is to collect the yeast deposit formed during the prize de mousse in the neck of the bottle. Disgorging eliminates the deposit. It is immediately followed by the introduction of the dosage liqueur and the final corking, completed by the installation of the muzzle.