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In
the coolness of our cellars, the still white wines (‘vins clairs’)
will be transformed into superb champagnes with fine, delicate aromas,
and the right to bear the noble name of GARDET.
The bottles are stored lying on their side in big
block bins or in pallets.
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fermentation in the bottle only takes a few weeks and sediment will soon
appear. This is called the lees. The contact with the lees will allow
the champagne to improve and acquire its complexity, its finesse and aromas.
The longer a champagne ages with its lees in our cellars, the better it
will be.
This is why at GARDET, even though the law stipulates
a minimum of 15 months in bottle before release, our champagnes age more
than 2 years, and even more than 4 for our Brut Special.
Our vintages are aged at least 5 years (legal minimum
is 3 years).
After these long years of patient work and before
shipping the bottles, they still have to go through riddling and disgorging
to get rid of the lees. |
