Bottle fermentation

Bottle fermentation, often used in sparkling wine production, is a process where sugar and yeast are added to wine before it’s sealed in bottles. As the yeast consumes the sugar, it produces carbon dioxide and alcohol, creating bubbles in the wine. This method enhances flavor and complexity. After fermentation, the dead yeast cells settle at the bottle's neck, and the bottle is often "disgorged" to remove these residues before corking. This technique is key in producing prestigious sparkling wines like Champagne, resulting in distinctive effervescence and character.