Our sparkling wines are produced the same way as Champagne. Meaning that the wines have their second fermentation in the bottle then they mature for over six months on their own sediments.In the past, the bottles lay in a pupitre with the neck down, so that a yeast plug formed in the neck. Nowadays the bottles are in cages with the cap down, which are always turned a little by a special machine. When the wine has matured sufficiently, the yeast plug is removed by freezing it. The missing part of the wine is supplemented with a liqueur that determines how dry or sweet the Méthode traditionnelle will ultimately taste.