The basis of a good sparkling wine is a good quality still wine. We usually choose wines from several varieties, which are combined to create a cuvée. Thanks to their specific characteristics, the individual varieties will be reflected in the characteristics of the future sparkling wine. But before a still wine becomes a sparkling wine, a great story unfolds.
First, the cuvée is infused with a liqueur (a mixture of wine and sugar) and yeast. The resulting tirage is rolled into bottles, sealed with a crown cap, and the secondary fermentation begins. The yeast converts the sugar thus supplied into alcohol and, at the same time, carbon dioxide is produced as a by-product of fermentation – this creates bubbles, a typical feature of sparkling wine. The fermentation process takes five to six weeks and then the sparkling wine is ready. But that’s not all.