How to make sparkling wines?
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The first fermentation: Making the base wine
The process begins much like making a classic wine: the grapes are pressed to obtain juice, which is then left to ferment. Fermentation transforms the grapes' natural sugar into alcohol using yeast. The result is a "base wine," often light and still.
The second fermentation: Add the bubbles
To create the bubbles, a second fermentation is carried out. This is done using the traditional (or Champagne) method: Sugar and yeast are added to the base wine, which is then bottled and sealed with a temporary cork. The yeast consumes the sugar, producing carbon dioxide and aromas. The gas remains trapped in the bottle, forming bubbles! The bottles are then left to age to develop the aromas.
The disgorging
After the second fermentation, deposits of dead yeast remain in the bottle. These are removed through a process called disgorging. The bottle is tilted, the neck is frozen to capture the deposits, and then they are expelled by temporarily opening the bottle.
The dosage
Before sealing the bottle, a small dose of sugar (the dosage) is sometimes added to adjust the final taste. If nothing is added, it is called a "brut nature" wine.