Grand Cru Spécial Club (2016) - Vazart Coquart

Winemaking methods used for Grand Cru Spécial Club

Temperature-controlled fermentation in stainless steel

Temperature-controlled fermentation in stainless steel is a technique that makes it possible to produce fresh, fruity, clean wines, preserving the varietal aromas of the grapes at their best.

Metodo Classico

The Metodo Classico is a refined sparkling winemaking technique used to produce high-quality sparkling wines. This method, also known as méthode champenoise (when speaking of Champagne), involves a second fermentation in the bottle, which gives the wine its characteristic fine, persistent bubbles, together with complex aromas and an elegant structure.

Second fermentation in the bottle

Second fermentation in the bottle is the distinctive stage of the Metodo Classico (or Champenoise), the technique used to produce high-quality sparkling wines. After a first fermentation that gives rise to a base wine, the wine is bottled with the addition of a “liqueur de tirage” (a mixture of sugar and yeasts) which starts a new fermentation directly in the bottle, responsible for the natural formation of the bubbles. This practice lies behind some of the world's most refined wines, such as Champagne, Franciacorta, Trento DOC and Crémant.

Ageing methods used for Grand Cru Spécial Club

In stainless steel

Ageing in stainless steel is a winemaking practice aimed at preserving the freshness, aromatic integrity and varietal purity of the wine. It is used above all for white, rosé and young red wines, but also for light, easy-drinking reds that do not require maturation in wood. Stainless steel vessels are inert and impermeable to oxygen, so they do not interact with the wine: this makes it possible to bring out the fruity, floral and mineral component of the grape and of the terroir.

In barrique

Ageing in barrique is one of the noblest and most fascinating techniques in winemaking, chosen to give the wine complexity, structure, elegance and potential to develop. The barrique is a small wooden cask, usually of French or American oak, with a capacity of around 225 litres. Thanks to its small size and the direct contact between wine and wood, this kind of ageing allows constant micro-oxygenation and a measured contribution of tertiary aromas, helping to develop toasty, spicy, vanilla or balsamic aromas, and to polish the tannins in reds.

In bottle (over 36 months)

Ageing in bottle for more than 36 months is a practice reserved for wines for long laying down, designed for those seeking depth, finesse and maximum aromatic development. During this extended period, the wine matures sheltered from light and oxygen, letting time do its work in silence. This stage is particularly important for vintage wines, riservas and great classics, which in this way reach a perfect balance between intensity, elegance and sensory complexity.

Time on the lees for Grand Cru Spécial Club