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
- Bottling — at density 1008–1010 g/L, still-fermenting cloudy wine is bottled under crown cap
- Sur lattes — horizontal aging in cellar at 12–14°C for 9 months
- Autolysis — manoproteins, amino acids, glutathione released progressively
- Remuage — bottles rotated to collect sediment in neck
- Dégorgement — necks frozen in glycol bath, sediment plug expelled
- Brut Nature dosage — bottle topped with same disgorged wine (zero expedition liqueur)
- Final closure — cork and capsule; cage for sparkling
- Release — sensory and chemical analysis confirms Brut Nature profile
Assets
| Filename | Description | Stage |
|---|---|---|
| Ancestral Trepat bottling | Video — Ancestral bottling line | Bottling |
| Bottling process Trepat Ancestral | Video — Trepat Ancestral bottling process | Bottling |
| Deguelle Removing sediment Ancestral | Video — dégorgement (sediment removal) | Dégorgement |
| Ancestral | 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 | Video — pouring reference | Service |
| wine_dropping_drops | Video — drop sequence | Service |
> 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 Where a planning figure was superseded by the finished wine, the executed value is shown: nine months on lees, harvest pH 3.5, and residual sugar 6.7 g/L as measured by INCAVI (bulletin 185574).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.