The art of sparkling wine production
Traditional Method – The King of Sparkling Wine Production
Originally developed in Champagne, this method is considered the finest and most complex way to produce high-quality sparkling wines. It is also widely used by top South Tyrolean producers. The second fermentation occurs directly in the bottle, creating an elegant, long-lasting perlage and refined aromas.
The key steps:
- Second Fermentation – The base wine is blended with sugar and yeast, bottled, and sealed. This is where natural carbonation develops.
- Riddling – After the minimum aging period, the yeast sediment is carefully moved to the neck of the bottle by gradually rotating it in traditional riddling racks (pupitres) or automated machines.
- Disgorging – The yeast plug is frozen and removed using the bottle’s internal pressure, ensuring a clear sparkling wine.
- Dosage – A mixture of wine and sugar syrup, unique to each producer, is added to determine the final sweetness level.
South Tyrolean sparkling wines made using the traditional method stand out for their elegance, finesse, and rich aromas – a true delight for wine enthusiasts.
Other Production Methods
Carbonation Method – The simplest and fastest technique: carbon dioxide is injected into the wine, either in pressurized tanks or directly into bottles. This method is typically used for more affordable sparkling wines.
Tank Fermentation (Charmat Method) – The second fermentation takes place in large pressurized tanks. This ensures a uniform aging process before the sparkling wine is filtered, cooled, and bottled.
Transfer Method – A combination of traditional bottle fermentation and large-scale filtration. The wine ferments in bottles, but instead of riddling and disgorging, it is transferred to pressurized tanks, filtered, and re-bottled – ideal for maintaining high quality in larger volumes.
South Tyrol’s sparkling wines represent the perfect balance between tradition and innovation, bringing the essence of Alpine and Mediterranean flavors to every sip.