# 02 Process Step 3 — Bottling, Lees Aging & Dégorgement: Ancestral — Método Alquímico

## Process Summary

Bottling under crown cap while still fermenting → 9 months sur lattes at 12–14°C → remuage → dégorgement (glycol bath freeze) → zero-dosage top-up → final cork and capsule.

## Process Stages

1. **Bottling** — at density 1008–1010 g/L, still-fermenting cloudy wine is bottled under crown cap
2. **Sur lattes** — horizontal aging in cellar at 12–14°C for 9 months
3. **Autolysis** — manoproteins, amino acids, glutathione released progressively
4. **Remuage** — bottles rotated to collect sediment in neck
5. **Dégorgement** — necks frozen in glycol bath, sediment plug expelled
6. **Brut Nature dosage** — bottle topped with same disgorged wine (zero expedition liqueur)
7. **Final closure** — cork and capsule; cage for sparkling
8. **Release** — sensory and chemical analysis confirms Brut Nature profile

## Assets

| Filename | Description | Stage |
|---|---|---|
| [Ancestral Trepat bottling](/wine-portfolio/process/ancestral-bottling.mp4) | Video — Ancestral bottling line | Bottling |
| [Bottling process Trepat Ancestral](/wine-portfolio/process/ancestral-bottling.mp4) | Video — Trepat Ancestral bottling process | Bottling |
| [Deguelle Removing sediment Ancestral](/wine-portfolio/process/ancestral-disgorgement.mp4) | Video — dégorgement (sediment removal) | Dégorgement |
| [Ancestral](/wine-portfolio/process/ancestral-real-bottles.webp) | Photo — Ancestral bottle | Release |
| `Half bottle Ancestral` | Photo — half bottle showing color clarity | Release |
| `Sediment in the bottle Ancestral` | Photo — sediment in bottle (pre-dégorgement) | Pre-dégorgement |
| `Three bottles of Ancestral at the table` | Photo — three bottles, lifestyle context | Release |
| `Almost empty glass of Ancestral` | Photo — empty glass, color reference | Service |
| `Pooring Ancestral Trying wine` | Video — pouring and tasting | Tasting |
| `Trying Ancestral` | Video — tasting | Tasting |
| `Trying Ancestral at Avgvstvs` | Video — tasting at venue | Trade |
| `Trying Ancestral at Avgvstvs 2` | Video — tasting at venue, take 2 | Trade |
| `drops_of_wine` | Video — drops reference (visual quality) | Service |
| [wine_dropping](/wine-portfolio/process/trepat-pressing.mp4) | Video — pouring reference | Service |
| [wine_dropping_drops](/wine-portfolio/process/trepat-pressing-drops.mp4) | Video — drop sequence | Service |


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> **Record note.** This document was written during production planning. Where a planning figure was superseded by the finished wine, the executed value is shown: nine months on lees, harvest pH 3.5, and residual sugar 6.7 g/L as measured by INCAVI (bulletin 185574). The analytical values for the other two 2025 wines remain estimates; no finished-wine analysis has been carried out on them.