PRODUCTS - Sparkling wines
From the very beginning, we have made it a point of honour to combine the secrets of the "Methode Traditionnelle" process with the best wines of the Luxembourg Moselle.
Nature and selectionA rigorous selection of grape varieties, strict control of wine origin, optimum storage conditions, ageing in cellars at a stable temperature, automatic remuage (riddling) and dégorgement (disgorging): these are but a few of the reasons that enable quality to be perpetuated at Bernard-Massard, under the strict control of experienced oenologists.
In order to maintain consistently high quality, we keep a large stock of reserve wine. This allows us to compensate for variations in weather that affect the characteristics of certain vintages.
Skilled in the art of blending, our oenologists are experts at creating a colourful range of tastes, making sure to respect each cuvée's personality and the Bernard-Massard house style.
Once blended, the Cuvée is bottled. A liqueur de tirage consting of wine, sugar, and yeast is added. This sets off a secondary fermentation in the bottle, thereby releasing carbon dioxide gas that makes the wine "sparkle".
Ageing
After long ageing, each bottle is riddled so that the the yeast deposit spirals down to the neck of the bottle, at which point it is disgorged ito eliminate the sediment.
A liqueur d'expédition, whose sugar content depends on whether the wine is "Brut" or "Demi-Sec", is added before the wine is bottled and labelled.
Every bottle is left to rest for several months before it is shipped.
The famous Methode Traditionnelle has remained virtually unchanged for centuries.
The main difference today is that technical progress has streamlined handling operations.
From generation to generation, the Bernard-Massard family has always created cuvées with great aromas, considerable subtlety, and superb fruit.
The firm's sparkling wine production amounts to over 3 millions bottles a year.
