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July 22, 2006

Comments

hikalu

The wine look so nice! The color is so beautiful that I wanna drink it. Somehow, it's likely that the nice scent float to me. and It's the first time to hear the sparking wine without dosage! very interesting.

Ben Bicais

Fascinating article, I had never heard of this production technique before. If my understanding is correct, the wine is capped before all of the sugars have been converted to alcohol by the yeasts, rather than vinifying an entirely dry wine and then adding a dosage of sugar and capping the bottle. I'm assuming the riddling and disgorgement processes are the same as in the methode champenoise? I agree with Hikalu that the color is brilliant.

hikalu

I made one mistake. I thought that dosage was the process adding sugars(sucrose?) and yeasts before 2nd fermentation. but it was the process after 2nd fermentation, to make the balance of each champagnes. I knew there is no dosage sparking wine which means extra brut, correct? and What I was surprised was the process before 2nd fermentation. I was so surprised there were residual sugar plus yeasts for 2nd fermentation!

Bertrand

Ben,
Yes, the Brut Sensation wine had no added sugar for its second fermentation, which started on the remaining sugar only (left over by the 1st fermentation).

Hikalu,
Yes, isn't that colour tempting ?
No dosage means that after having expelled the lees, they replace the missing volume with the same wine (and not a mix of wine and aromatic concentrate like it is often done).

hikalu

Bertrand,
Yeah, it tempts me much. You took a good shot!
degorgement is the process of having expelled the lees, correct? My favorite wine shop owner told us before, but Sometimes, I cofuse the names of each processes. I've seen degorgemnt once in a champagne house of France. It's done by hand. That was a nice experience. Usually, it's frozen to expell, right?

GREVET

I DONT SPEAK AND "COMPRENDRE" ENGLISH VERY WELL. PLEASE HAVE THE SAME IN FRENCH.
TANK YOU

Igor Denat

Best dry rosé in the world.

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