Désirée: Compares Ancestral Dioise Method & Traditional Method
2nd October 2014
Désirée compares the Ancestral Dioise Method and the Traditional Method of winemaking.
Ancestral Dioise Method
CLAIRETTE DE DIE
GRAPE VARIETY
White Muscat with small grains (75 to 100%). Clairette variety (25 % maximum).
COLLECT OF GRAPES
Grape harvest by hand, Treading of grapes.
PRESSING
Discontinuous horizontal wine presses.Selection of juices pressed.
FILTR ATION OF JUICES
Very slow fermentation.
In cold stainless steel vats.
HALF-FERMENTED JUICES
From 4 to 5° of alcohol.
PUTTING IN BOTTLES
Resumption of the fermentation after putting in bottles.
FERMENTATION IN BOTTLES
From 6 to 12 months in cold cellar.
DECANTING
Stop of the fermentation in bottles before exhaustion of sugars of grape. Decanting of bottles.
FILTR ATION
Elimination of deposit by cold filtration. Refill up the bottle. No liquor added.
CHARASTERISTICS
Lightness in alcohol 7°5 vol. Residual sugar from 40 to 55 g.
A method that that allows obtaining the only Muscat wine naturally effervescent. The only Method that preserves the aromas of Muscat.
Traditional Method
CREMANT DE DIE
GRAPE VARIETY
White Clairette variety (55% minimum).
Aligoté (10 to 40%).
White Muscat with small grains (5 to 10%).
COLLECT OF GRAPES
Grape harvest by hand. Arrival of entire grapes in the press.
PRESSING
Pressing in wine presses of type Crémant. Extraction of juices 100 litres for 150 kg of grapes. Separation of juices pressed for the selection of vats.
JUICES RACKED
Complete fermentation. At temperature controlled (12 to 20°).
PUTTING IN BOTTLES
Addition of the liquor of edition (sugar + yeast).
for the second fermentation.
FERMENTATION IN BOTTLES
From 12 months to 3 years in cold cellar.
MOVING
Manual moving or automatic moving.
DISCHARGING / PROPORTIONING
Elimination of the deposit by freezing of collars and automatic discharging. Addition of the liquor.
CHARASTERISTICS
11.5 to 12° vol.
An analogue method to that of Champagne particularly strict on the yield, the wine press, the time of ageing. The obligatory approval of the centre of pressing and the tasting of the finished product guarantee quality.
Written by Aurora Thepaut
Glass of Bubbly
Executive editor of news content for the website Please enjoy the articles that we share - We hope you find our love for Champagne & Sparkling Wines both interesting and educational.