Pneumatic pressing of whole bunches. Cold gravity settling (+ 6°C). Spontaneous alcoholic fermentation achieved with indigenous yeast. Alcoholic fermentation started in vats with no inputs then bottled whilst still fermenting. The carbon dioxide released naturally during fermentation in bottles creates the fizz, hence the name “natural bubbly”. The fermentation in the bottle stops after a few days as the yeast is deprived of oxygen so can no longer consume the remaining sugar. This vintage contains approximately 18 g/litre of residual sugar.  Farming method involves cane pruning (Guyot). Arch trained. Addition of organic matter at the end of winter. Spring and summer : Disbudding then tying-up. The vines are only treated with copper and sulphur, no pesticides. The soil between the rows and “under the rows” is ploughed several times a year. No chemical weeding. The grapes are hand-picked and put in 300 kg containers. – Domaine De La Touraize