Gaillac method
Unlike the traditional method, the Gaillac technique does not add the liquor must to enrich it in sugar.
At the time of the fermentation in bottle, the foam taking is natural, uniquely with the residual sugar from the fruit. Finally it will leave from 10 to 18 grams of sugar, according to the preparation whether dry, semi-dry or sweet.
The fermentation is carried out at low temperature so as to keep control over activity of yeast.
The wine-growers maintain the base wine in this way before bottling, at a temperature of less than 10°C, in milk tanks or self-refrigerated vats. After filtering (preferably tangential), the wine is taken to the sparkling wine cooperative which is responsible for bottling.
These bottles are divided up into similar batches and placed at the most suitable temperatures for controlling fermentation. When the latter races out of control (pressure increase above 0.1 bar per day), the bottles are then placed in cold rooms at a temperature of less than 10°C.
The “routine” temperature for normal batches is around 14° to 15 ° C, and 18°C if the fermentation is difficult to get going.
The fermentation takes place slowly, over three to four months, so as to preserve all the fruity character of the grape.
A deposit release makes it easier to eliminate the clusters of yeast previously frozen by a passage of the bottles in ice-bins.
The product is then stabilized and ready for sale.
