THE CLASSIC METHOD OR CHAMPENOISE
Consists of refermenting wine in the bottle by introducing sugars and selected yeasts. This lets the wine acquire the traditional pressure supplied by the production of carbon dioxide during the second fermentation in the bottle.
After a period of rest, the bottles are placed on special stands (pupitre), that hold the neck below the level of the bottle’s base; its continuous rotation deposits sediment created by the yeast on the cap. The last stage, known as disgorgement, is completed by freezing the neck of the bottle then removing the cap so that the sediment is pushed out by the pressure.
This simplified description of the process for sparkling wine production does not really convey the abundance of knowledge, secrets and techniques that have been handed down from generation to generation. It is the mastery and skill of the winemaker that make the difference, ensuring the unique and unrivalled quality of the product and, by extension, the character of the winery.
Bear in mind that the technique for making sparkling wine requires an airtight receptacle such as a bottle.
Different types of Spumante are usually divided into different categories according to their sweetness, determined by the sugar residue remaining in the bottle:
EXTRA BRUT: Between 0 and 6 g/l
BRUT: Less than 12 g/l
EXTRA DRY: Between 12 and 17 g/l
DRY: Between 17 and 32 g/l
MEDIUM DRY: Between 32 and 50 g/l
SWEET: More than 50