• 2024081177
  • eyestreetcellars@gmail.com
  • 425 I St NW, Washington, DC 20001, USA
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Menu
  • Home
  • Explore All
  • Wine
    • Red
    • White
    • Rosé
    • Blend
    • Sparkling
    • Dessert
    • Fortified
    • Port
  • Spirits
    • Vodka
    • Whiskey
    • Bourbon
    • Gin
    • Rum
    • Cider
    • Brandy
    • Cognac
    • Mezcal
    • Other Liquors
  • Beer
    • Ale
      • Pale Ale
      • Amber Ale
      • Brown Ale
      • Blonde Ale
      • Scotch Ale
    • Lager
      • Dark Lager
      • Pale Lager
      • Vienna Lager
    • IPA
    • Pilsner
    • Stout
      • Irish Dry Stout
      • Imperial Stout
      • Foreign Stout
    • Wheat
    • Cider
  • Gift Cards
  • Current Specials
  • Store Info

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Contact Us

  • 2024081177
  • eyestreetcellars@gmail.com
  • 425 I St NW, Washington, DC 20001, USA
  • Business Hours

Mon – Sat 11:00 am – 7:00 pm
Sun 11:00 pm – 5:00 pm

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The base wine is put into pressurized tanks for the prise de mousse; here it ferments for 18 - 20 days, with the aid of selected yeasts, at a controlled temperature of between 15 and 18 °C (59 – 64 °F). Once the desired pressure has been obtained (around 6 bar), the wine is chilled to -4 °C (25 °F) in order to block the fermentation and favor stabilization. It is then maintained at a controlled temperature for at least a month, so as to favor its natural maturation in contact with the lees. This is followed by filtering and isobaric bottling. A delicious aperitif, it is an ideal accompaniment for tasty (and even quite spicy) tidbits.

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