Since 1991, l’Orpailleur has been offering a Brut, a traditional method developed according to the rules of the art. It was following the arrival of trainees, children of Champagne winegrowers, who worked in the vineyard for three years, that Charles-Henri de Coussergues was introduced to the vinification of the so-called Champagne method.
Our sparkling wine is produced according to the traditional Champagne method, but does not bear the name of champagne, what is the nuance? Champagnes are protected by a Controlled Designation of Origin (AOC) which links a product to its geographical origin and subjects it to production and elaboration rules. The Champagne production area is delimited by these three main sub-regions of France: the Montage de Reims, the Côte des Blancs and the Marne Valley. Thus, like many regions in the world, we use the term “traditional method” rather than “Champagne” to refer to its method of production. The term Brut refers to the sugar level present in our sparkling wine. Its sugar content is 6 g / l, which corresponds to the Brut category (0 to 12 g / l).
Golden allure, fine and long-lasting bubbles. Supple, well balanced and fresh taste. Its overtones of baked apples, pear and cookies are truly seductive.
As an aperitif, at brunch time or with snails puff pastry, smoked salmon canapés, salmon fillet and cream sauce, ceviche, apple and walnut brie, ricotta croutons, figs and honey, lobster , shrimp salad.
L’Orpailleur Brut is the result of the work of our hands and our hearts since 1991. Its !ne bubbles convey pleasure and will also perfectly accompany your moments of joy and happiness.
Authentically from here, from our land to your glass. Cheers!
This Brut is the result of a second fermentation in the bottle and an aging of 18 to 24 months in the cellar. First, we make a wine that is “still”, that is to say without effervescence. Then, a few months later:
|1. Sparkling: after sugar and yeast have been added, wine is bottled to undergo a slow fermentation process that can last up to three months. The yeast will transform the sugar into alcohol, thus naturally releasing carbon dioxide bubbles. Bottles are then stored horizontally for 18 to 24 months.
|2. Ending the fermentation cycle: once the yeast has served its purpose, it will deposit on the bottle wall. The wine then becomes crystal clear.|
|3. Racking or stacking: after sitting for a few months in metal crates, the wine is placed on a rack in order to allow the spent yeast to slowly flow toward the bottleneck. The bottle was previously sealed with a tight-fitting metal cap to retain pressure.|
|4. Ridding or “remuage”: bottles are given a 1/8th rotation on a daily basis. This allows for a smooth flow of yeast toward the bottleneck and prevents it from going back into suspension and mixing with the wine.|
|5. Freezing the bottleneck: once riddling is complete, the bottleneck is frozen to entrap the spent yeast in ice. This very important step is a vital prerequisite for the next step, disgorging.|
|6. Disgorging: this step is the same as for the original Champagne method (“méthode champenoise”). The small ice cube containing the yeast is removed. This requires a swift and precise operation in order to minimize pressure loss before corking.|
|7. Corking: the cork is much wider than the bottleneck. A sturdy manual press is used to insert the cork.|
|8. Muselage: the gold-tinted wire, called a muselet, prevents the cork from popping due to pressure from within the bottle. A second machine is used to assist in this process.|
|9. The coiffe: for aesthetic purposes only, a shiny foil is used to cover the bottleneck of Brut de l’Orpailleur. Called a coiffe, it is perfectly smoothed with a pneumatic tool.|
|10. Labelling: finally, bottles are labelled. The finished product is the result of a labour of love, observation and passion.|