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Grapes are pressed quickly after harvest. Extracted juice from the first press, the cuvée, is considered the highest quality.
Takes place in stainless steel or wood and results in a high acid base wine.
Combining wines from different crus, grape varieties and years.
A mixture of ‘liqueur de tirage’, sugar and yeast is added to the blended wine and then bottled with a crown cap.
Non-vintage sparkling wine must spend at least 15 months in the bottle before release and vintage sparkling wine a minimum of 3 years. They are often left for much longer.
Done by hand or machine. bottles must be rotated to loosen the sediment for it to collect in the neck of the bottle.
Neck of the bottle is plunged into solution at -27°C. Sediment (in form of a frozen plug) is ejected under pressure when the bottle is opened.
Liqueur d’expedition’ a sugar mixture is added which determines the final level of sweetness.
Cork cap and muselet are added, the wine is then mixed and left to rest in the cellars.
If you’re not completely happy with your Breathless® Ambassador purchase, you may return your item(s) within 60 days for a refund (less a 25% restocking fee).
Return shipping costs are your responsibilty. This satisfaction promise is not applicable to sale items, display items, business supplies, or Be Breathless Box.