The process of bottling the cuvée with the addition of active yeast and sugar in order to induce a second fermentation. The carbonation produced by this second fermentation is trapped in the bottle, producing the effervescence of sparkling wine. It also refers to the bottled champagne cuvée set aside during fermenting and aging periods.
-
Recent Posts
- Wine at Costco December 12, 2023
- French Wine in NYC August 8, 2023
- Where does the Tradition of toasting come from? June 23, 2023
Copyright 2014 Venus Premium Magazine Theme All Right Reserved.
Back to top