The "Champagne Method" is the natural and traditional way to produce sparkling wines. Outside of Champagne, France; this method is typically called Methode Traditionale. The basic process involves first fermenting your base wines until they are dry like a normal wine. Once fermented, the wines are blended and put into bottles, to which has been added a small amount of yeast. The bottles are then capped, and a secondary fermentation ensues which creates a small amount of alcohol and carbon dioxide. When the secondary fermentation is complete and the wine is carbonated, the yeast in the bottle must be removed. The bottles are put into A-frame racks at an angle and put through the process of riddling or remuage where the bottles are rotated a quarter turn once a day as the yeast is slowly forced into the neck of the bottle. Once the yeast plug is formed, the wine goes through degorgement where the neck of the bottle is frozen to lock the yeast away from the wine, the cap is removed and the pressure inside the bottle forces the yeast plug out resulting in a clear wine.
Wine Description: A delicious sparkling wine. Combines the bread dough and honey notes of bottle fermentation with the floral, red berry and spice flavors that are characteristic of Riesling. Well-balanced and harmonious.
Food affinities: Just like a Champagne perfect as aperitif or with fancy food.