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.
Closing of sparkling wine bottles with crowncaps

The sparkling wine bottles are initially closed for fermentation in the bottle with crown caps.

 

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.
Filling of wine with yeast.

At bottle-fermented sparkling wine, the wine must remain in the same bottle from the filling to completion. The sparkling wine here shows still cloudy with yeast.

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!
Sektflasche mit Manometer.

By using the bottle fermentation a pressure of six to eight bar in the bottle is created.

 

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.
Die Sektflaschen werden am Rüttelpult gedreht.

The sparkling-wine bottles will be gently rotated on the pupitres.

After the process of turning and shaking the bottles, the yeast is accumulated in the bottle neck.
Yeast on the crowncap

The yeast has gradually moved in the bottleneck, and has to be removed.

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.
The yeast is taken out.

The moment of taking out the yeast.

This special tool is used to take the crown cork of the champagne bottles during disgorging.
Ths special tool is used for disgorging the crown cork.

disgorging key

The remaining clear sparkling wine is topped up with dosage to give it the desired taste and sweetness.
The dosing of sparkling-wine.

The dosing of sparkling-wine.

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«.
Sektflasche mit Korken und Agraffe.

The agrafe keeps the cork fixed on the bottle.