A guarantee of quality, the traditional method of winemaking sets itself apart thanks to a second fermentation in the bottle, combined with an ageing process “sur latte” (with the bottles on their sides) that lasts at least 15 months at the Domaine du Chant d’Éole.
Inheriting savoir-faire that dates back centuries, production follows a traditional cycle from the grape harvests to corking. At the Domaine du Chant d’Éole, every stage has been honed using modern techniques:
- Grape harvests
- First fermentation in vats at a low temperature and malolactic fermentation.
- Filtration by cold pressing (-3°)
- Bottling with the enzymes needed for the second fermentation, sealed with a capsule, or “crown cap”
- Laying the bottles “sur latte”
- Disgorgement of the sediment from the capsule by freezing the neck
- Dosage and addition of the “liqueur d’expédition”
Just the right dosage
“Dosage” is a very important stage in the process of making sparkling wines. The wine is sweetened with a solution called the “liqueur d’expédition”.
The wording on the bottles refers to this dosage and the final sugar content:
- brut nature: no dosage and sugar content below 3g/l
- extra-brut: sugar content between 0 and 6g/l
- brut: sugar content between 6 and 12g/l
- extra-sec: sugar content between 12 and 17g/l
- sec: sugar content between 17 and 32g/l
- demi-sec: sugar content between 32 and 50g/l
- doux: sugar content above 50g/l
The Domaine du Chant d’Éole produces two “brut” wines with a dosage of around 7.5g of sugar/litre. We have chosen this level on the advice of renowned wine experts and have tested it on knowledgeable amateurs with great success.