So, what turns the selected wines into sparkling wines? The sparkling wine is only formed during the secondary fermentation process. To bring the Cuvée to this crucial secondary fermentation process after its period of rest, it receives a so-called “tirage liqueur” – a precisely measured amount of wine with dissolved granulated sugar and a special addition of cultivated yeasts. The secondary fermentation process takes place in a pressure-tight container, from which the carbonic acid that is being formed cannot escape. During this process, our wine actually becomes sparkling wine – finally!
At a pressure of 6 bar, the yeast cells stop working but the sparkling wine must now rest for at least another six months. Therefore, we still have to have a little bit of patience until the delicate flavours have completely developed. In any case, the characteristic bubbles are only formed upon opening the bottle – released from the pressure, the carbonic acid forms bubbles that slowly rise to the top of the glass.
What else is there to know? There are two methods for secondary fermentation: traditional bottle fermentation and modern barrel fermentation.