 |
| |
 |
Natural fermentation in vats is different
from the traditional method as the second
fermentation
takes place in a vat
and not in the bottle.
The ancestral method involves natural alcoholic
fermentation at low tempera-tures that
is interrupted
quickly: the natural sugar of the fruit leads to
the « prise de mousse »
which explains
the low level of alcohol and the characteristic
sweetness of these wines which must be drunk very
cold. |
|
Who are we?
Domaine de la Vougeraie
