To create Le Bullissime, we selected white grapes (Chardonnay) that reveal all the freshness and finesse of our Roussillon terroir. The result : a lively, pure, and aromatic base wine, perfect for entering the delicate process of the traditional method.
This type of winemaking preserves the authenticity of the grape variety while giving it a unique effervescent dimension.
Once the juice has been obtained and carefully vinified, we enter the key phase: the second fermentation in the bottle, the hallmark of the traditional method.
To do this, we add a tirage liqueur, a mixture of sugar and yeast, to the base wine. This stage triggers what is known as secondary fermentation: a new fermentation process that takes place directly in each bottle. It is this ingredient that creates the fine, delicate bubbles and beautiful effervescence of Bullissime, naturally.
After the second fermentation, the bottles are placed on racks for nine months (the bottles are laid horizontally, stacked on top of each other, forming “racks,” or stacks of bottles). During this period, the wine rests, matures, and enriches itself. The yeast deposited at the bottom of the bottle slowly interacts with the wine, giving it greater depth, complexity, and richer aromatics.
The nine months allow Bullissime to achieve the balance we are looking for: fruitiness, freshness, but also that extra nuance, that little touch of richness and indulgence that is the signature of our cuvée.
At the end of these nine months, we carry out a meticulous tasting. This is the moment of truth: we check that the aging is sufficient, that the bubbles are well integrated, and that the aromatic profile perfectly matches the spirit of Bullissime.
Only when everything is harmonious do we approve the next step in the process.
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