Traditional Method

Traditional Method

November we generally bottle our Sparkling MiruMiru where it will sit for 18+ months before seeing lgiht agian. We have put together this handy infographic to show the process!


Base wine varieties - Pinot Noir, Pinot Meunier and Chardonnay complete their first fermentation in stainless steel tanks. The winemaker then selects the volumes of each variety to blend for the Base Wine.








The blended base wine is bottled with a small mix of yeast and sugar to start the secondary fermentation in the bottle. The bottle is sealed with a crown cap.








The wine is aged on lees, the dead yeast particles, for anything from 18 months to 5 years. Shorter time for Non-Vintage MiruMiru™ and longer time for our MiruMiru™ reserve.







The bottles are riddled and rotated in a particular sequence so that the dead yeast cells, the lees, move to the neck of the bottle below the crown cap. The necks of the bottles are frozen and quickly opened so the frozen block of lees is able to shoot out.






Prior to putting a champagne cork into the bottle a wine/sugar mix, dosage, is added to the bottle. The amount added depends on the balance the winemaker is wanting for the finished product.








Finally the bottles are then packaged for eventual sale with cork, muselet and label put in place.

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