In order to be able to write the term “bottle fermentation”on the label, some sparkling wine cellars manufacture their sparkling wine according to the transversal method. This is certainly rare, however, it doesn’t change the quality in any way. The sparkling wine ferments in large 2 litre bottles and is subsequently transferred to large containers under counter pressure, separated from the yeast by filtration and then poured into new bottles.
For the original method of sparkling wine production, the Méthode Champenoise, it is a completely different situation. In this case, the secondary fermentation process takes place in the individual bottles. Sugar and yeast is added to the wine composition, the bottles are sealed shut with a crown cork and left to rest in the cellar for many months after fermentation. Then, during the riddling process, they are placed horizontally in riddling racks, shaken daily over a period of four weeks and, throughout the process, are positioned more and more vertically with their heads facing down. In the end, the yeast will have completely collected in the neck of the bottle. The bottle necks are then guided through a brine bath so that the yeast freezes. When you open the bottle, the yeast stopper flies out. This is followed by dosage and sealing of the bottles with corks, securing by means of the wire bracket, and the brand-typical features.