Brewed in a 130 year old oak barrel, the wort is then transferred and heated whilst adding the different varieties of hops at controlled temperatures. Subsequently, the beer is cooled down between 23°C and 25ºC in fermentation and decantation tanks. A slow, high fermentation process enables the yeast, to progressively spread throughout. This in turn, develops the extraordinary flavour and characteristic aroma of Blonde of Saint Tropez. Aided by further fresh yeast in the bottle, a second fermentation occurs once it is encapsulated. This ensures a 100% naturally sparkling beer. Almost two months of fermentation and expertise are required to obtain this exceptional beer.