Description

We remove this yeast by a technique known in French as ‘dégorgement’: which consists of freezing the neck in order to form a lump of ice, and enclosing the sediment. When the capsule is undone, the ice cube is expelled naturally by pressure from the bottle. The volume of wine lost in the cube must be refilled, with the famous “liqueur d’expedition”. This liqueur is a secret F. Montand recipe passed from master cellar to master cellar, generation after generation, always yielding trademark F. Montand wines.

Once the dose has been added, the bottle is fitted with its final cork. A wire muzzle like a tiny cage is placed over the cork and tightened under the lip of the rim to ensure the cork stays in place. After that, the bottle is laid down in the cellars for a few months longer to refine the wine yet more.

You have to be patient to taste the incredible François Montand quality sparkling wines…