Crémant de Die is a blend of three grape varieties: 75% clairette and 20% aligoté, which gives it its raw character, and about 5% muscat to keep it slightly mellow (proportions are slightly different depending on the year).
Biodynamic viticulture
Three parcels give their character to this mountain crémant :
Les Côtes Enrouies – an abrupt south-facing talus
Dignechien – with its loose marly soil
Morteseigne –  a berm/mountain-encased shelf of land with strong clay soil.

Upon harvest, the grapes are pressed whole and then undergo the traditional method:

• After a first fermentation of about 4 months in a refrigerated tank, we obtain a dry white wine, called base wine, to which we add a  tirage liqueur (cane sugar and yeasts).
• This causes a second fermentation and the bubbles take form in bottles lying on slats. It must be done slowly and lasts at least 9 months.
• After this period of aging, the turning of the bottles, which was previously done on special « desks », manually and daily, consists of gradually bringing the residual deposit of dead yeasts to the neck, placing the bottle upside down. This operation takes 3 weeks.
• Then, the deposit is removed by a process called disgorging, by immersing the neck in a solution at -26°C. Finally, the bottle is uncapped, and the ice formed by this process is expelled by pressure. The lost volume is then offset by an addition of liqueur (grape sugar).