Sparkling Wines
Method of production
There are many methods of production. - Traditional Method (Methode Champenoise) - Transfer Method (Transvasage) - Tank Method (Cuve Close, Charmat Method) - Carbonation (“Pompe bicyclette”) - The Asti Method - The Russian Continuous Method - Méthode Ancestrale (Méthode Rurale) Traditional Method (Méthode Champenoise) Harvest Main grapes: Pinot Noir, Pinot Meunier, Chardonnay First fermentation MLF usually happens (except for Krug, Lanson, Bollinger, Gratien) Asssemblage by the Maitre de Chais Principally consist of achieving the same house style over the years. Take places the first few months following the harvest. Second fermentation (also called “prise de mousse”) Happens in bottle. Same bottle used for second fermentation as the ones sold on the market. Addition of the Liqueur de Tirage. Bottles sealed with crown cap. Remuage (riddling) or Ageing Bottles are positioned on a “pupitre”. o To catch the sediment in the neck of the bottle. o Nowadays, achieved with the use of Gyropalette. OR Ageing “sur lattes” o Then, wine goes to “pupitres” or gyropalettes. Minimum ageing time for NV: 15 months Minimum ageing time for Vintage: 3 years Dégorgement (Disgorgement) Bottle neck is frozen and plug of sediment removed
© Guillaume Deliancourt – www.deliancourt.net
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Sparkling Wines
Addition of the Liqueur d’Expédition (Dosage) Bottles are topped up with this dosage (a mix of same quality wine plus sugar (which determines the sweetness quality) Corking - Drinking!!!!! Transfer Method (Transvasage) The second fermentation takes place in bottle. The bottle used for second fermentation isn’t the one used for sale (vs Traditional Method) The removal of the deposit produced during remuage (riddling) is done by emptying the bottles under carbon dioxide pressure to a pressurised tank The wine is cooled down to -5°C Addition of Liqueur de Dosage Filtration Bottling Could be described as « bottle fermented » especially in the New World production. Used for commercial quality Wine can be kept for years, stirring up the lees, thus adding more complexity to the wine (vs the Russian Method) Tank Method (Cuve Close, Charmat Method) The second fermentation takes place in pressured tank prior to filtration and bottling. Used for bulk production mainly. Carbonation Also know as Pompe bicyclette, Cheapest method Injection of carbon dioxyde (method used to make lemonade) into the wine. The Asti Method Used for the production of Asti Spumante. Yeast is added to a vat containing the Moscato. Fermentation starts, carbon dioxide escaping. When alcohol reaches 5% vol, valves are closed; carbon dioxide cannot escape thus rendering the wine sparkling. When at 6-9% vol (60-100g/L sugar), tank is cooled down to 0°C, stopping fermentation Wine is clarified, filtered and then bottled. The Russian Continous Method Adaptation of the Cuve Close. Fermentation start in the first tank by adding selected yeast and sugar. The wine goes through a series of interconnected pressurised tanks (continuous). Each tank contains wood shavings collecting dead yeasts Add lees character to the wine. Process takes just 3 weeks. Used for bulk production. Inferior to Cuve Close © Guillaume Deliancourt – www.deliancourt.net
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Sparkling Wines
Méthode Ancestrale (Méthode Rurale) Know also as Méthode Rurale Precursor of the Methode Champenoise. No second fermentation involved. Used for Limoux (Loire), Die (Rhone), Bugey (Savoie)
© Guillaume Deliancourt – www.deliancourt.net
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