The Harvests

The Paul Chollet House gives a particular attention too harvest ; The quality of the future wines depend to the balance in sugar and natural acidity : between fruits and freshness. To have this subtle balance, the date of harvest is primordial. This is why this one is chosen with accuracy due to the parcels followed who allows to know the evolution of the maturity of grapes few days before harvest.

The Pressing

Grapes, hand picked, are transported in little drilled cases to be received in our winery. The whole grapes are pressed for a long time and gradually. At this step, the juice of « tailles »(press fractions) and « wine variety » (the noble juice) are isolated.

The Wine-making

After clarification of the « moûts », we transfer it in tank to make the alcoholic fermentation, During this period, sugar of grapes transform itself in alcohol with the action of yeast. At the end of this transformation, the grape juice becomes a wine.

Then, the Then, the malolactic fermentation starts to naturally decrease the acidity of the wine, which gives it more smoothness and complexity.

The Blend

From the end of winter, we taste wines. This tasting determined the definitive assembly of the different wine variety/ cuvée marked by breed, land, climates and different press fractions. This step is crucial. In fact, it is a this moment that the gustative quality of our future wine variety becomes clear.

The “Méthode Traditionnelle”

When we put the wine in bottles, a « tirage liquor », who contains sugar, yeast, is added in.Then the bottle is closed with a metallic cap. It start a new alcoholic fermentation, but in the bottle this time. Yeast will progressively transformed the sugar of the liquor in carbonic gas. Slowly, a natural effervescent start with the pressure increase in the bottle. This second fermentation is called « Prise de mouse ; Foam intake »

The “Prise de Mousse”

The foam intake is playing an essential rôle in the final quality of our Crémants de Bourgogne (Sparkling wine of Burgundy). In fact, when she's over, the yeast are making a deposit who is feeding the wine and gives it the complexity and richness of its aroms. Now starts the « maturation » for a variable time between different wine variety. Paul Chollet's sparkling wines can be conserved several month in good conditions : until 18-20 months for the traditional variety, and 36 months or more the the vintage variety, which goes well beyond the AOC Sparkling Wine of Burgundy Rules.

The Remuage

After maturing of our Crémants de Bourgougne will start the remuage (= to stir). During this step, we collect in the « goulot » (=top of the bottle) the little particles in suspension, with a down rotation of the bottle. They are then expulsed during the « dégorgement » operation. (Expulsion of the wine deposit afet opening the bottle with the pressure).

The Dosage

During the « dégorgement », the quantity gives the gustative final touch. An « expedition liquor » is adding. This « Home made liquor » are adjusted for each wine variety. For all of them, the quantity in sugar will always be very low to favour the expression of breed ans lands.

Finally, our bottles are closed wuth a natural oak cork holding by a metallic champagne wire. After some weeks of cool down, our Crémants de Bourgogne are finally ready to be tasted !