Daosa is made following the Méthode Traditionnelle, or that which is used in the Champagne region of France. The carefully hand harvested fruit is whole-bunch pressed, retaining only a maximum of 550L per tonne of fruit pressed (the Cuvée).
This juice is then run into old barrels for the primary fermentation. When primary fermentation is completed, the barrels are topped and malolactic fermentation ensues. After around nine months in barrel, and some lees stirring, the wine is tiraged, by the addition of yeast and sugar just before bottling in order to induce the secondary fermentation (or prise de mousse).
The resulting sparkling wine is aged for on average 30 months in bottle before being disgorged with the addition of a very low dosage of 4-5g/L liqueur.
The Daosa Blanc de Blancs spends on average 51 months on lees, including eight months in barrel and 43 months in bottle.
Current tasting note: PDF file
