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After the initial fermentation and aging (seven months) the wine is blended with a previous vintage and then bottled with the liqueur de tirage (raw sugar cane & yeast) where the wine undergoes its second fermentation in the bottle and rests for 24 months on the lees. After disgorgement a blend of still wine and raw cane sugar is used for the dosage. This Brut ends with 7g/l of residual sugar.
