Fermentation of wine began in autumn, slowing down with the onset of winter. Warm spring weather triggered the sugars, starting secondary fermentation and resulting in wine with effervesce characteristics.
It was later discovered when secondary fermentation occurs inside closed bottles (Méthode champenoise) not in barrels, the wine’s natural sparkle remains captured until the bottle is opened, producing a higher quality sparkling wine.
Secondary fermentation takes about 16 weeks to complete.
Once opened, the bubbles that were produced in the wine by secondary fermentation in the bottle, rise to the surface, releasing the wine’s delicate fruity and floral aroma. Contact with the yeast during the aging period creates sparkling wines exhibiting “yeast toastiness” and rich complexity on the palate. |