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When
the wines are bottled, a little yeast and sugar are added in order to
induce the second fermentation inside the bottle : this is called ‘prise
de mousse’ that will produce the fine bubbles characteristic of
Champagne. |
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This
step is essential and requires careful attention to details at all levels.It
is to be mentioned that at GARDET, we are one of the few houses to make
the halves, bottles, magnums, jeroboams and methuselah actually in the
bottle.
Only quarters and nebuchadenezzars are decanted. 
After bottling, the bottles are taken down to the cellars where they rest for several years. |
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