A plant for an industrial implementation of such method applied to sugar cane provides a cane wine and a pure spirit of cane.

The result is a sweet, low-alcohol full sparkling wine.

The first alcohol that passes is returned to the distillation column.

Before the distillation, the cane sugar wine is between 4 and 7%.

The strength of the cane wine is at this point four to five degrees — it is ready for distilling.

During rhum production, this juice is fermented into a sugarcane wine.

Arrival in the distillery, the canes are cold pressed to obtain their juice or “Vesou” which will be fermented during 24 to 48 hours to become “the cane’s wine”.

Arrival in the distillery, the canes are cold pressed to obtain their juice or “Vesou” which will be fermented during 24 to 48 hours to become “the cane’s wine”.

A plant for an industrial implementation of such method applied to sugar cane provides a cane wine and a pure spirit of cane.

The result is a sweet, low-alcohol full sparkling wine.

Finally, wine production took over the sugar cane.

The first alcohol that passes is returned to the distillation column.

A liqueur de dosage, made from a mixture of cane sugar and old Mumm champagne, is added to the wine.

Dosage: 40g/L. The wine is dosed with a liqueur made up with cane sugar dissolved in wine from the same cuvée.

Before the distillation, the cane sugar wine is between 4 and 7%.