How to Make Sparkling Wine
By Raffaele Pingue

The sparkling wine produced by the method follows a classic technique characterized by an aging in bottle and by working hand-over a period of about three years.

The process begins with the gathering of the grapes of Pinot, Chardonnay and Barbera, which are then pressed and vinified. Subsequently, the wine is now bottled with the addition of the right amounts of yeast and sugar, with sugar added are always derived from wine. Provisionally, the bottles are closed with a crown cap.

The product thus prepared and bottled in large stacks in a horizontal position, and is allowed to grow between two to three years depending on the results that you want to achieve.

During this period of the second fermentation takes place that also made of foam. At this stage the attack the wine yeasts enriched sugar transforming the latter in producing alcohol and carbon dioxide, which form the bubbles. The quality and duration of aging are fundamental to the future quality of the product felt on demand, by a fine perlage. After the second fermentation, when all sugar has been converted into carbon dioxide, producing the bottle internal pressure equal to 6 bar, the residues of yeast, now inert, should be expelled from the bottle.

To remove sediment must slowly make them flow into the bottle neck of the view that during the fermentation were deposited along the bottom when the bottle was lying. To this end, the bottles are placed on pupitres, the characteristic bucati stands, with the neck down. At the beginning pupitres hosting will be very closed bottles almost horizontal position, with each processing the pupitres will be extended a few degrees, so that the angle of inclination of bottles increases gradually. Regularly, experts performing the operation vintners call remuage, which consists of so, gently shaking the bottles in the rotation, that the sediments from slipping toward the cap of the bottle. The difficulty lies in ensuring that all the sediment from sliding down, but at the same time which shall not be suspended in liquid, thus frustrate all the work done, making the product hopelessly cloudy. This processing takes about eight weeks and at each step of the cellar, the pupitre is increasingly enlarged so that the bottle is to be ever more inclined.

Once the sediments have been concentrated at the ends of the neck of the bottle will be the expulsion as follows: the frozen part of the liquid that contains sediment, dipping the neck of the bottle for about 4 cm in a solution of brine to minus 40 °; the bottle is uncorked and the pressure inside will push away the block of ice. This process is called dégorgement. Subsequently, at a filling and capping with the classic cork mushroom, plus the cage and the product is ready. Who will wash the bottle and label.

Raffaele Pingue http://www.zagreo.com

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