Fermentation - Champagne Gardet

Two sides to our wine fermentation.
The majority of our wines rely on the traditional “méthode champenoise” with a double fermentation. The initial fermentation creates still wines; the second takes place in the bottle and is sometimes referred to as “prise de mousse” or formation of bubbles. There is a third step that takes place between the first and the bottle fermentation; this is malo–lactic fermentation.
For it “Prestige Charles”, the house has settled on a more modern technique. There is no malo–lactic fermentation, thus allowing the vintage wine to be kept for longer.

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