In the production of champagne, secondary fermentation takes place in the bottle, but as soon as fermentation is complete, the champagne is removed, the yeast is filtered out and the liquid is put into new or washed bottles. “Fermented in the bottle” is the slogan used for this process.
© 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.