Oenological operations and sparkling wine production The white wine vinification process begins with gentle pressing of the whole grapes, separating the must from the stems and skins. The first 45% of the press-run liquid, the "must flower," which is more fruity, acidic, and fine, is separated from the second press must. The must flower is clarified and racked after about a day, then fermented in stainless steel tanks at a controlled temperature of 18°C. After a period of aging in steel, the best batches are blended to create the cuvée, which undergoes protein and tartaric stabilization and filtration. During "tirage," the wine is bottled in champagne bottles along with a liqueur de tirage, composed of wine, sugar, and selected yeasts. The bottles are sealed with a bidule and crown cap and stacked in the cellar to undergo secondary fermentation at a constant temperature of 14°C. The post-fermentation aging on the yeast lees lasts at least 30 months before the bottles are moved to pupitres for remuage. During degorgement, the bottle is uncorked, the yeast sediment from the secondary fermentation is removed, and the liqueur d’expédition is added. Finally, the sparkling wine is sealed with a mushroom cork and prepared for sale.