In our sparkling wine cellar, the barrel fermentation process is used to ferment the wine for 21 days in high-volume, pressure-tight containers before it is decanted into a counter-pressure container Following this, the yeast is filtered out. The crystal-clear sparkling wine is subsequently bottled under counter pressure. On the other hand, during traditional bottle fermentation, the foaming secondary fermentation process always takes place in the bottle. The lees collect in the neck of the bottle as a result of regular shaking of the bottles, that are stored in specific riddling racks. Afterwards, the bottles are placed neck-down into a cooling bath, so that the lees freeze. Now, the upright bottles are opened and the pressure of the carbonic acid catapults this yeast stopper away.

The following applies to both processes: the sparkling wine obtains its bubbles once the secondary fermentation process has been completed. However, it loses its natural sugar content. In this way, the now completely dry sparkling wine is harmoniously matched with a so-called “expedition liqueur”. Here, a specific quantity of sugar dissolved in wine is added, which is measured according to EU guidelines. This determines whether the sparkling wine is Brut, dry, semi-dry or mild.