LOUIS LORON & FILS Méthode Ancestrale "F de Loron Gamay"

Winemaking and growing

The grapes are hand-picked and immediately pressed using the crémant program (long, low pressure with several retrousses). They are then left to chill for 36 hours between 4 and 5° and then warmed to 12° to begin the alcoholic fermentation. A final sterile filtration follows. The temperature is then lowered to 2 to 4° in order to reveal the gamay's amylic notes such as red berries. When residual sugars reach 50 to 60 grams, the wine is chilled to 5°. After wine is bottled, a second fermentation begins in the bottles. When the wine reaches 5 to 6 bars of pressure, the bottles are ready for disgorging.