A TOAST TO SPARKLING WINE!
Here’s what your bubbly goes through, before it reaches you!
A mix of yeast and sugar is added to the wine and then bottled for around 15 months. This is when bubbles of CO2 are produced.
The sediment and lees (residue) are consolidated by riddling—a process that involves rotating the bottle.
Removal of lees without loss of wine and CO2 is known as disgorgement.
To create a balanced acidity in the wine, a mixture of fresh wine and sugar is added to the bottle. This is known as dosage!