Grapes were gently pressed, fermented into wine, blended and bottled along
with yeast and sugar to start the second fermentation that makes méthode
traditionnelle wines effervescent. After aging, the wine is clarified by riddling, a
process which moves the yeast sediment to the neck of the bottle. The necks are
frozen, and the yeast is expelled in a process called disgorgement. To balance
the acidity before applying the cork, each bottle is topped off with a small amount
of liqueur, sugar dissolved in reserve wine, also known as the dosage. The wine
is then aged at least six additional months before release.