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The traditional method
The Traditional Method, developed in the 18th century, is the method used to produce the greatest sparkling wines.
First fermentation
1/ After the grapes are pressed, the juice ferments, resulting in still wine that does not have any gas in it.
2/ To this basic wine a small quantity of drawing liquid is added to induce a second fermentation
Second fermentation
1/ After the first fermentation, the wine is bottled. The bottles are corked and, effected by the action of the yeast, the second fermentation starts in the caves of H. Grandin, away from light and heat.
2/ This second fermentation is what causes the wine’s “effervescence”. this stage is called the “prise de mousse” (effervescence-taking stage).
3/ Once the fermentation is over, the corked bottles are stored for nine to twelve months. The permanent contact of the wine with the lees of the second fermentation constitutes the second stage during which the characteristic subtlety and finesse of Grandin develop.
4/ Following this period, the bottles are laid on their side in wooden cabinets with their neck facing forwards. They are then rotated a quarter turn each day and gradually raised to a vertical position so as to allow the lees to collect on the cork.
5/ Once the deposit of lees has accumulated on the cork, the bottles are quickly opened. The deposit is pushed out by the carbonic gas in the solution, before the bottles are immediately re-corked and the wire cap attached.
6/ After a final resting period, the bottles are labelled and prepared for sale.
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