Sparkling Wine

The Age-Old Méthode Champenoise Tradition.

Grapes are picked early for high acidity and low sugars typically at 17-20 Brix. They then go through normal white wine fermentation. After fermentation, the wine is bottled with a small mixture of sugar and yeast to initiate the second fermentation. The second fermentation creates about 1.3% more alcohol and creates carbon dioxide which is trapped inside the bottle thus carbonating the wine. The wine is aged on the lees for 6 months then riddled and rested for 3-4 weeks to collect the lees at the neck of the bottle then disgorged, the lees is frozen and popped out. A 1.25% dosage is added then cork, wirehood and foil are added.