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THE CELLAR MASTER SIGNS HIS WORK

Before the bottle is fitted with its cork and hoop, we take advantage of the bottle being open in order to add the liqueur that will make it possible to regulate the dosage to obtain a Brut or Demi-sec wine. Adding the dosage is the last task performed by the chef de cave. The choice of vin de liqueur, and the dose of the selected liqueur, is key to the quality of the wine. They make it possible to round off the BEAUMONT des CRAYERES style of Champagne.