Méthode Champenoise California Sparkling Wine
The best Champagnes, or sparkling wines, are made in the méthode champenoise style, which is labor intensive and requires both time and care to create a premium quality product known for its creamy flavor and tiny bubbles.
Following fermentation, the still base wine or cuveé is bottled along with a small amount of liqueur de tirage (a wine mixture of sugar and yeast), triggering a secondary fermentation. This secondary fermentation takes place inside each bottle, producing both carbon dioxide (bubbles) and spent yeast cells. The bottles are aged in a temperature and light controlled environment for a minimum of 18 to 24 months, known as en-tirage.
When ready, the bottles are riddled (gradually tilting each bottle from a horizontal position to a vertical one, allowing the spent yeast cells to fall into the neck of the bottle), which takes one to two weeks. The neck of each bottle is then frozen and the yeast plug is disgorged [popped off], after which each bottle receives a cork, wire hood, foil, and are ready for your enjoyment!