Champenoise Method

The Champenoise method, also known as the traditional method, is a process used to produce sparkling wines, particularly Champagne. It involves fermenting the wine twice; first in large tanks, and then in individual bottles. After the initial fermentation, a mixture of sugar and yeast is added to each bottle, leading to a second fermentation. This creates carbon dioxide, which forms the bubbles. The bottles are gradually tilted to collect sediment in the neck, which is then frozen and removed. Finally, the bottles are topped up with a mixture of wine and sugar, resulting in a finished sparkling wine with distinctive flavors and effervescence.