2015 a la carte sparkling wine

the wine going into the bottles should have a viable cell count of 1-2 million cells/ml 4 BASE WINE/SUGAR PREPARATION Dissolve 24 grams sugar/liter (2 4 ) in the base wine (if the wine is dry; if not dry adjust sugar addition down accordingly) prior to yeast addition [If using alginate beads skip to #5]

various wine constituents depending on its origin density of charge molecular weight and chemical properties Product preparation temperature pH metal content of wine and previous fining treatments are factors that can influence the effectiveness of fining Fining in Sparkling Wines It is important to consider quality variations from press

TERROIR CHARACTERISTICS This wine is produced from the single vineyard “La Carte” in the village of Lugny Set on a 8ha hills with West oriented slopes this vineyard benefits from late sunshine exposure Soil made of white-clay upon Rauracian limestone The average vine age is over 40 years This appellation is a monopoly of the Cave

bottle of sparkling wine with the producer’s logo colors etc See pages 50–51 for information on custom corks and wirehoods PaCKaGinG The addition of a foil capsule over the cork and wirehood is an optional step Many commercial producers of sparkling wine add a foil capsule to highlight the final packaging of the bottle The