Pages Menu
TwitterRssFacebook
Categories Menu

Champenoise Method

 

» The Champenoise method, on which our MARGOT BLANC DE NOIR wine is based, is characterized by taking grapes to the wine press in entire bunches for a direct pressing process, following the French techniques for obtaining cuvée.

» The clear cuvée is seeded with French yeast stocks and is fermented in stainless steel tanks at low temperature in order to preserve the primary aromas of each varietal.

» The Syrah base wine resulted in a long and unctuous wine. The Pinot Noir wine structure and the freshness of Chardonnay were highlighted, resulting in a blend that exhibits a high level of aroma, unctuous by the complete malolactic fermentation. The aging process will allow for the expression of the truffle aroma which is characteristic of the great champagnes.

» The cuvée is bottled with the tirage liquour so that the second fermentation can begin. Bottles are stored horizontally at a controlled temperature of 13º C to allow for aging over the dregs for a period of between 15 and 72 months.

» One month before disgorgement, bottles are located in shaking tables for a crafty stirring up process, which consists of turning bottles manually so that dregs are settled to the neck. The deposits settled in the neck of the bottle become frozen and then disgorgement takes place. Disgorgement consists of removing the crown cap and letting the cap of frozen dregs in the neck be expelled by the same pressure that builds up inside the bottle. Once deposits are expelled, the bottle is filled up with our dosage, produced from a special Bodega Margot cuvée, a distinctive touch of our house. After caps and muselets are put into place, bottles are taken back to storage in a horizontal position at 13º C for 90 days so that wine is harmonized before labeling takes place for the final product sale and consumption.

met_champenoise3

Champenoise Method

 

» The Champenoise method, on which our MARGOT BLANC DE NOIR wine is based, is characterized by taking grapes to the wine press in entire bunches for a direct pressing process, following the French techniques for obtaining cuvée.

» The clear cuvée is seeded with French yeast stocks and is fermented in stainless steel tanks at low temperature in order to preserve the primary aromas of each varietal.

» The Syrah base wine resulted in a long and unctuous wine. The Pinot Noir wine structure and the freshness of Chardonnay were highlighted, resulting in a blend that exhibits a high level of aroma, unctuous by the complete malolactic fermentation. The aging process will allow for the expression of the truffle aroma which is characteristic of the great champagnes.

» The cuvée is bottled with the tirage liquour so that the second fermentation can begin. Bottles are stored horizontally at a controlled temperature of 13º C to allow for aging over the dregs for a period of between 15 and 72 months.

» One month before disgorgement, bottles are located in shaking tables for a crafty stirring up process, which consists of turning bottles manually so that dregs are settled to the neck. The deposits settled in the neck of the bottle become frozen and then disgorgement takes place. Disgorgement consists of removing the crown cap and letting the cap of frozen dregs in the neck be expelled by the same pressure that builds up inside the bottle. Once deposits are expelled, the bottle is filled up with our dosage, produced from a special Bodega Margot cuvée, a distinctive touch of our house. After caps and muselets are put into place, bottles are taken back to storage in a horizontal position at 13º C for 90 days so that wine is harmonized before labeling takes place for the final product sale and consumption.

met_champenoise3