Maison Rosier
Limoux, Languedoc-Roussillon

Originally from Champagne, Michel and Renza Rosier founded Domaine Rosier (now Maison Rosier) in 1982. Carrying on in the tradition of his great-grandfather, Michel created his first cuvee in 1983, and in the following year, produced 6,000 bottles under the appellation "Blanquette de Limoux". Michel and Renza's son Nicolas joined the operation in 2010 and now seconds his father in management operations. They now produce 650,000 bottles of Blanquette de Limoux and Cremant de Limoux. 

 Blanquette de Limoux was invented by the monks of St. Hilaire in the 1600's and is known to be the first sparkling wine in the world. JF Wine Imports was proud to be the first company to bring this renowned wine to the Florida market.
See the video below to watch as Michel Rosier oversees the fascinating process of disgorgement, (or d├ęgorgement in French). This is a step in the traditional method of making  fermented sparkling wines. After the second fermentation the wine rests on the dead yeast cells (called "lees") for a period of time. Disgorgement is the process of taking these dead lees or sediment out of the bottle, so that when we drink the Blanquette it is crystal clear.

Before the disgorgement step takes place the individual bottles are riddled at an angle (see photos above), so that the lees accumulate and collect in the neck of the bottle. This makes for easier and more complete removal.

Traditionally this was a manual process, but as you see, today it is automated. The neck of the bottle is placed in a solution of freezing brine, which freezes the lees into a hard pellet. Once the bottle is opened, the pressure from the bubbles in the bottle push out the pellet of frozen sediment, after which the dosage is added and the wine is re-corked and packaged for shipment.