The Method
The Traditional method, also known as the classic or champenoise method, is still the best system to obtain excellent sparkling wines, which are part of the special wine category.
The traditional method involves in a second fermentation of the wine in hermetically sealed bottles (tirage) that imprison the carbonic gas (carbon dioxide) forming the characteristic bubbles and froth or ”mousse,” The fermentation takes place in underground cellars (caves) , where the bottles rest for several years horizontally (sur lattes) and, crucially, at a constant temperature between 10 and 14 °C. Thus slowly the wine becomes sparkling wine, which, aged by the yeasts, will acquire entirely distinctive aromas and flavors. The aging of classic method sparkling wine takes from 15 months to 3 years or more, during which the characteristic aromas of yeast and bread crust develop (for Millesimati the aging period reaches and exceeds 5 years). (Characters).
When the aging is complete, the bottles are prepared for release with a series of operations ranging from riddling (on the pupitres) (gyropallet),(between past and future) to degorgement (video), final corking ( with cork and metal cage) and labeling.
Just a short rest, and bottles , with their accurate and traditional attire, are ready to face the judgment of the most discerning consumers, and bring joy to the tables of us all, accompanying the tastiest and most genuine foods of the gastronomic tradition of every region of Italy. (Sparkling Wine Bottle Names)
