Sparkling wine production

Sparkling wine production involves fermenting wine in a way that captures carbon dioxide, creating bubbles. After the initial fermentation, winemakers blend and bottle the wine with a small amount of sugar and yeast, sealing it to allow a second fermentation inside the bottle. This process produces carbon dioxide, which dissolves into the wine, forming bubbles. Once the desired sparkle is achieved, the bottles are cooled and riddled—gradually tilting and turning—to consolidate yeast deposits for removal. Finally, the bottles are disgorged, corked, and sometimes dosage—a small sugar solution—is added to balance acidity. The result is the shimmering, effervescent wine enjoyed worldwide.