The Method
Champenois method, also known as classic or traditional method, is still the best way to get excellent sparkling wines, that are part of the category special wines.
It consists of a second fermentation of the wine in bottles closed tightly (tirage) to trap the carbon dioxide, which creates the characteristic spume or “mousse’”. The bottles are placed in the cellar where they will rest for several years in a horizontal position and, fundamentally, at temperature comprised between 10 and 14 ° C. Slowly the wine changes into sparkling wine and acquires a peculiar smell and taste, given by the action of yeasts. The aging of the Sparkling Wine with classic method, requires a time ranging from 15 months to three years or more, during which they develop the characteristic aromas of yeast and bread crust (Vintage for the aging period reaches and exceeds 5 years).
When the second fermentation is completed, the bottles are prepared for the market through a series of operations: the remuage on the pupitres (birth and evolution) on giropallet, then the degorgement (video), and finally the capping and labeling. (video)
After a final short rest, the bottles embellished with their accurate and traditional packaging are ready to face the judgment even of their most demanding consumers.
