The wine is left to age in bottles placed in stacks sur lattes (on their sides), where the secondary fermentation starts. The yeast deposits form and create the typical aromas of the classic sparkling wine.

The bottles are placed on racks (french pupitres) and are delicately turned by skillful hands every day so that the sediment settles on the bottom of the cork.

The neck of the bottle is frozen and the wine containing the deposit is naturally ejected due to the internal pressure. In this way the rest of the wine remains limpid.

Before corking, a quantity of liqueur d’expédition is added to make up for the small loss of wine from the dégorgement, the recipe for this filling solution is one of the winery’s skills.