Grapes are sourced from specialized vineyards in the Loire, Bordeaux and Charentais, pressed, inoculated and fermented into a dry still wine. To this base, a small quantity of drawing liquid, called Prise de mousse, is added to induce a secondary vinification. The fermenting wine is bottled and corked, encouraged by the action of waking yeasts. A second fermentation ensues under the caves of H. Grandin, hidden from light and far away from the warmth of Valley Loire. It is this ancillary ferment which fills the wine with effervescence. After a year in bottle, ageing on sediment lees, the characteristic subtlety and finesse evolves into the character and style that's known around the world as Grandin.