The carbon dioxide that gives the drink its unique delicate sparkle is formed during the secondary fermentation process that typically takes place for sparkling wine. In addition, the carefully composed Cuvée made from young fine wine with granulated sugar and cultured yeasts is moved to another container, in order to trigger this crucial secondary fermentation process. Here’s a little bit more expert knowledge: the secondary fermentation process takes place in a pressure-tight container, either in the bottle or a barrel. Under the effect of the yeast, the sugar is converted into alcohol and CO2. The carbonic acid that forms in the process cannot escape from the container, rather it remains dissolved in the wine, giving it its bubbles but causing it to lose its natural sugar content. At a pressure of 6 bar, the yeast cells stop working. The sparkling wine now rests together with the yeast for at least another six months, which makes a decisive contribution to the formation of its delicate flavour. The now completely dry sparkling wine is harmoniously combined with the so-called expedition liqueur. The yeast residue is removed from the final bottling and the sparkling wine flows crystal-clear into the bottle.

The characteristic bubbles are, however, only formed once the bottle is opened. Released from the pressure, the carbonic acid collects into delicate bubbles which slowly rise up in the glass. Is that not a delightful sight each time? Ideally, we would recommend opening another bottle straight away...