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.
© 2009 WINES.COM All rights reserved.
Database used with permission of Vintage Wine Lover’s Software.
You must be logged in to post a comment.