Our aim is to harvest a perfectly healthy grape. The grapes are taken to our winery where the whole bunches are pressed. We make the wine using a traditional method and only the natural yeasts found in the vineyard. Each grape variety is vinified separately before they are carefully blended to give the Crémant du Clos des Quarterons its unique character.
To allow it to develop its fine bubbles, the wine undergoes a second fermentation in the bottle before being left for at least 36 months on its lees.