It’s not just yeast. Rather a special type of cultivated yeast used to kick-start the secondary fermentation process. This lasts several weeks. And the yeast is subsequently left in the sparkling wine for several more months (at least six months is required), as it releases valuable favouring substances (autolysis). In large capacity fermentation, this process is further reinforced by means of integrated agitators. To offset this, the sparkling wine must remain in contact with the yeast for at least nine months during bottle fermentation. So: a fantastic substance – and essential for the production of sparkling wine.