The grapes were destemmed and gently pressed to extract the juice, which was fermented at controlled temperatures in stainless steel tanks. This cuvÌ©e was made sparkling using the Charmat method, with the secondary fermentation taking place in tank with selected yeasts to obtain the sparkle or ‰Û÷prise de mousse‰Ûª. The wine was then matured on its fine lees to create aromatic complexity and texture. The ‰Û÷liqueur d‰ÛªexpÌ©dition‰Ûª is the small amount of sweet liquid added prior to corking, in order to determine the wine‰Ûªs final sweetness level. The liqueur d‰ÛªexpÌ©dition used in this cuvÌ©e was made from Chenin Blanc, offering vivacity, roundness and structure to the resulting wine.