The first fermentation or alcoholic fermentation
Once the grapes are picked, the grapes are pressed immediately by pneumatic press to optimize the juice quality. The mash is sent in temperature controlled stainless steel tanks, settling for a low temperature. Each variety (Highness and Wheel) is separated and vinified in separate tanks. The clear juice is then drawn off and leave to ferment. The first fermentation takes place slowly, in our temperature-controlled tanks at low temperature, allowing the extraction of aromas best. Our wines are matured on fine lees until spring.
In the spring, once stabilized our wines, both varieties Highness and wheel are assembled under the watchful supervision of an oenologist and after multiple tastings. This step ofassembly is crucial since it is at this point that our future wine originates.
Once the draw made, Our bottles are then stored « sur lattes », ie supine, for fermentation. As, they will stay between three and four years, slowly ripening in the coolness of our cellars. This aging "on the lees" finally allow our wine to reach maturity and offer us its aromatic palette. Finally bubbles are refined, wine softens. Although the law provides for a minimum of 9 months for fermentation, we opted for this aging much longer to get the best quality for our Wine.
Riddling and disgorging
With fruity grapes and two Highness wheel, and exceptional aging, well above the regulatory, the "Royal Seyssel" is finally at its peak. Last step before shipping : the riddling which will allow to make the impurities descend into the neck of the bottle, then disgorging ie extraction of the deposit in a bath of glycol at -25 °.
Our great Royale wine is then dressed in his best dress, for the pleasure of being served at your table. The Vintage 'Royal Seyssel "is strictly made according to the traditional method, with rigor and special care, that make this wine a Wine exception, flagship of the Controlled Appellation Seyssel for more than a century.