Here is the ageing receipt of our Bret Nat:
- Take some great ripe organic Chardonnay grapes
- Press the slowly for 3 hours
- Allow the wine to settle for 24 hours in the cold (8° Celcius)
- Let the alcoolic fermentation start naturally when the juice will reheat
- When there will be only 20g/l of natural sugar left, bottle and cap
- The fermentation will go on in the bottles to produce sparkling fine bubbles
- Coming out of the Spring, shake the bottles, and put them on peaks to disgorge them, then cap them again
You'll get a beautiful sparkling natural wine. Cheers!
