LOCATED IN THE VILLAGE OF HAUX, HEART OF THE ENTRE-DEUX-MERS REGION, THE COMPANY CELENE IS SPECIALIZED IN THE PRODUCTION OF SPARKLING WINES, ESPECIALLY IN AOC CRÉMANT DE BORDEAUX.
100% of our wines are supplied by partner winegrowers with whom we have forged privileged ties. It is the combination of each winemaker’s know-how and our ability to create blends that creates the unique signature of our Crémants. We source our wines on various terroirs of Bordeaux, which allows us to enjoy a raw material that is both diverse and qualitative.
From harvest to the production of a still wine called « cremant base »
The harvest of the grapes used to make Crémants generally takes place “at the end of August, beginning of September” and is decided according to the maturity of the grapes. They are made manually, the cans are then weighed at the entrance of the cellar. The grapes are pressed in a pneumatic press progressively by steps. The “cuvée” juice corresponding to the first pressed is then separated from the “size” juice corresponding to the last pressed.
A first blend is made between these two types of juice according to their quality. Then comes the settling stage which consists in maintaining the temperature of the tanks between 8 and 10°C to allow the deposit of solid organic matter at the bottom of the tank. The clear juices are drawn to enter the alcoholic fermentation process. At the end of the alcoholic fermentation, the still wines are transported to the Celene cellars to begin foaming.
From the transformation into sparkling wine to shipment
Our first work consists in blending the different wines to create our cuvees. Our desire is to preserve the unique style of each of our products while respecting their organoleptic profile.
Once the blends have been made, we add the tirage liqueur and bottle the wine. The bottles then continue their journey in our underground cellars dug in the 18th century in the limestone rock of the Right Bank of the Garonne. In these galleries, which are naturally thermoregulated at 13°C, the second fermentation in the bottle will then begin, which corresponds to the foaming process. This stage is crucial : the fineness of the bubble depends on its success. The foaming lasts about 6 weeks during which the still wine is transformed into sparkling wine to reach up to 6 bars of pressure in the bottles.
Our Crémants are then aged for at least 12 months on laths in the cellars and up to 24 months for the cuvees. We stir the bottles to bring the yeast deposit into the neck of the bottle, this operation lasts 48 hours. Finally, we disgorge the bottles, this consists in the expulsion of the yeasts, also called lees, deposited in the neck of the bottle during the stirring. Then, is added a liqueur of expedition whose recipe is composed of sugar and a liqueur which remains the manufacturing secret of the Celene house. Our finished Crémants are dressed and shipped to France and abroad.