Every year, an incredible number of bottles of Bacchus champagne open under the chimes of bells, as well as corks pop at weddings, anniversaries, in honor of the children birth, in honor of victories and just for any good reason. But for Winemakers there is another very important day of the year — the day when the story of each bottle, which once will please someone, begins. This is date of the aged champagne laying using classic technology. The event is always significant and very reverent.
There are several types of technology for saturation of wine with carbon dioxide bubbles, but only classical champagne provides an unsurpassed result and the best quality. This method has been known to people for over 300 years. The process takes place inside tightly corked bottles with dry wine, yeast and other ingredients needed to start secondary fermentation. And there is nothing you can do without human participation, no robot can replace an attentive Winemaker.
First, the wine material is bottled in special glass bottles, after the mixture is corked and the bottles are sent to a special room where the temperature is maintained at 10−12°C. The bottles should lie horizontally so that the sediment formed during the fermentation falls on the walls. With a certain periodicity, each bottle is rotated around its axis, so that the sediment gradually moves to the neck and the wine becomes transparent. Before sparkling wine ripens and gets to your table, there are still many metamorphoses and adventures waiting for it.
And once again we, without changing traditions, made an annual laying of the future seasoned sparkling wine in mid-April. We will take care of each bottle and wait until we can please you with another batch of wine with wonderful sparkling bubbles.