In the production of sparkling wine usual method (transvasate = decanting), which is a hybrid between the traditional champagne method ( Méthode champenoise ) and used in many sparkling wines Méthode charmat (Tank fermentation) represents. In France, this is also referred to as the "German method". The second takes place fermentation as well as the storage on the yeast still in the bottle. Then, however, the bottles are transferred to large containers in which the defroster is carried out via filters.
Still in the large container, the addition of the shipping Dosage and then bottling and corking. This saves you the time-consuming remuage (Shaking) and that dégorgement (Removing the yeast pack from the bottle). On the bottle label, the text "bottle fermentation" may appear (in the US, "bottle fermented"), which in this case indicates the Transvasierverfahren. However, "traditional method" or "classical method" or the like may not be used. At any rate, a champagne must not be produced in this way, but is subject to far more stringent rules.
A detailed description of sparkling wine production with all processing steps is available at champagne, Complete listings of the numerous vinification measures and cellar techniques, as well as the wine-regulated wine, sparkling wine and distillate types are under the keyword winemaking contain. Comprehensive information on wine law is available under the keyword wine law,
Graphics: Sektkellerei J.Oppmann AG