First fermentation – second fermentation, these are the key-words for preparation of sparkling wine.
The extra ordinary point of this method, although known as ‘Methode Champenoise’, is the fact that the wine from the moment of filling to the moment of uncorking by the consumer all processing which is i.e. second fermentation, disgorging and dosing, takes place inside of the same bottle.
This method is used today in the same way, as it was 300 years ago. Only the juice of healthy and best quality grapes is fermented to wine. When the wine is ready, tirage and yeast are added and the wine is filled into ‘Sekt’-bottles and closed temporarily with a crown-cap.
With the following second fermentation carbonic acid is produced, which will be connected to the wine. In the bottle pressure will be build up, which is measurable!
The minimum time for the wine on yeast in the bottle is 9 months. Past this time the bottle is put onto the riddling racks in order to have the yeast accumulated in the bottle neck.
After the process of turning and shaking the bottles, the yeast is accumulated in the bottle neck.
Disgorging, that means to take out the yeast, is the following specialised procedure, where the yeast is thrown out from the gas pressure by opening the crown-cap. This process to watch once, and to experience will inspire you! Please contact us via e-mail, and make an appointment for a tour through the cellar.
This special tool is used to take the crown cork of the champagne bottles during disgorging.
The remaining clear sparkling wine is topped up with dosage to give it the desired taste and sweetness.
Finally the bottle is closed with a natural cork. This ensures that our friends of sparkling wine can enjoy for example Riesling with a nice “plopp«.