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Éclat blanc

: natural sparkling wine

Plot: Jardin de la Retaudière -  1.00 hectare

Harvest: Manual

Age of the vines: 15 years

Soil type: Gabbro

Container: 75 cl bottle

Ancestral method

This method is developed in continuity with the first fermentation in vats. At 9 degrees of alcohol, it is filtered then yeasted. Bottling at this stage preserving the natural sugar. After fermentation in its final bottle, we obtain 4 bars of pressure and 1 degree of alcohol more. The bottle is put on tip (neck down), the yeasts sediment towards it. In order to extract the sediments, the neck is seized in a bath of brine (water + salt) at minus 27 degrees forming an ice cube which traps the yeasts. This is followed by the disgorging operation: the capsule is removed with pressure, the ice cube escapes with its yeasts. The plugging with the installation of the wire-cap finalizes the operation.


This white wine is slightly golden, fruity and above all floral. Very fine bubbles with good roundness and length.


Manual harvest, lifting bucket without pump with just an endless screw, which dumps the grapes on a conveyor belt to transport them to the wine press. The duration of the pressing is 1h45.


The maturity of the grape depends on the product to be made. For a white wine, the sugar level is a fundamental criterion. To produce a dry white wine, we harvest the fruit a little before the maturity of the sugars. At this point, the ratio of sugar to acid is optimal.

In the approach of culture and organic production, the lees being of quality, without synthetic chemicals harmful to yeasts, they are preserved in the wine. The turbidity of the must guarantees a good supply of the yeasts and winemaking in vats therefore does not require the addition of yeast. The fermentation starts spontaneously under the action of the natural yeasts of the grape and continues until the exhaustion of sugars.

Food and wine pairing

Very suitable as an aperitif or dessert.

bottle of  natural sparkling wine- Eclat blanc - Michel Delhommeau

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