Regularly, “The Point Wine” opens its columns to the oenologists, professionals who advise, analyze and help producers make the best wines.
let’s Talk first about sparkling wines. For wine connoisseurs, a wine sparkling wine is a sparkling wine, that is to say, in which the foam comes from the gas naturally obtained during fermentation (the carbon dioxide or carbon dioxide, or CO2), to the difference of the aerated sparkling wines, where the carbon dioxide gas is added (such as in some mineral waters).
prosecco : quick, low cost method
This is the overpressure of carbon dioxide which generates the effervescence. This CO2 comes from the transformation of sugars into alcohol. Several techniques exist to make a sparkling wine. The most used in the world is the method Charmat (also known as cuve close), which consists of carrying over a wine a second fermentation after the addition of sugar in a tank closed, preventing the carbon dioxide gas generated to escape before bottling. It is a method for economic and rapid ; the prosecco is produced.
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The second method is the so-called traditional. The wine undergoes its second fermentation in the bottle. A deposit formed during the fermentation operations are necessary to remove it before consumption (riddling and disgorgement). It allows us to obtain a qualitative level more interesting.
except champagne
This is, of course, as well as develops the champagne, and only in the Champagne region whose soil influences both oceanic and continental gives the wines freshness and length remarkable. The aging time is at least 15 months for the PDO champagne.
The appellation crémant is reserved to wines produced also in the traditional method in regions delimited (PDO), with constraints imposed by a specification from the specifics of the vineyards as the grape varieties and an ageing time of nine months minimum…). For example, the crémants of Alsace, Burgundy or the Loire.
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