Sparkling Wine Production
Overview - The basic parts of sparking wine production.
The Traditional Method
Second Fermentation - Unlike still wine, Prosecco and Champagne undergo a second fermentation within the bottle.
Remuage - In Remuage, the yeast are moved gradually toward the neck of the bottle.
Aging sur Point - After Remuage, sparkling wines are Aged in the vertical position.
Disgorgement - Eventually, the yeast are removed from the neck of the bottle.
Dosage - Champagne is usually not completely dry, as it is "dosed" with a small amount of sugar prior to corking.
Corking - Finally, the wine is corked.
Transfer Method - Less expensive, but similar to the traditional method.
Charmat Method - A much cheaper and faster way to add bubbles to wine, the Charmat method uses pressurized metal tanks.