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Méthode dioise

Process commonly used in the northern Rhône for the production of sparkling wine. A corresponding appellation is called Clairette de Die. The freshly pressed grape must is cooled to minus 3 °Celsius for 48 hours before fermentation and then left to ferment at low temperatures for four months. The unfermented, sweet and still wine is then bottled, where it continues to ferment to an alcohol content of around 7.5% vol. After six to twelve months, the wine is drawn off through a tube in the crown cork, leaving the yeast residue in the bottle. The wine is then filled into new bottles, but no dosage is added. The Méthode rurale is a similar method.

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