Daosa Natural Réserve 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.
This juice is then run into tanks for the primary fermentation. When primary fermentation is completed, malolactic fermentation ensues, and after around six months on lees, the wine is tiraged (bottled) with some older Réserve wines naturally aged in barrels on no Sulfur. The addition of yeast and sugar just before bottling induces the secondary fermentation in bottle (or prise de mousse).
The resulting sparkling wine is aged for on average 18 months in bottle before being disgorged with the addition of a low dosage of 6-8g/L liqueur.
Current tasting note: PDF file