1. Harvest early February to late March. Grapes are pressed to juice. 2. The juice is inoculated with cultured yeast. Primary fermentation occurs in stainless steel tanks with a few select parcels fermented in oak vessels for greater complexity. 3. Several spices & herbs among which we have cardamom, ginger and cinnamon. Spices are individually macerated. 4. In May, assemblage occurs which involves blending a combination of new base wines with reserve wines from previous years. 5. The second fermentation occurs
in the bottle and the ageing process begins. 6. Individual bottles are then riddled and disgorged. Garden Spritz liqueur is added to Chandon Rosé sparkling wine after disgorging, the final step before the bottle is ready!