And we're back to bubbles. There are two things you should know about the production of sparkling wines using the classic champagne method. The bubbles are created by secondary fermentation in the bottle and the wine is drunk from the same bottle in which it fermented. This means that the winemaker must remove the yeast from each bottle in such a way that the wine remains with bubbles. For five to six weeks, he first rotates the bottles in special shaking racks to shake the yeast and lees into the neck of the bottle. Then he gets them out "simply." He freezes the neck and shoots out the sediment under pressure, pours in shipping (expedition) liquor, closes the bottle with a cork and secures it with a wire basket called an agrafa. The wine then has to age in bottles on yeast for at least 9 months before we can enjoy it in a glass. The entire production process takes at least 1 year, while the winemaker handles each bottle at least a hundred times. Remember that a sparkling wine is only a true sparkling wine when it is produced by a natural process of secondary fermentation in the bottle without added carbon dioxide.
🍷 Winery Hacaj
📍 MR Štefánika 11, Pezinok
📞 +421 907 792 087
By buying wine from the Lesser Carpathian region, you are helping winemaking families to preserve the winemaking tradition in the oldest and most extensive winegrowing region in Slovakia.
