Sparkling Wine
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Sparkling Wines are those containing carbon dioxide, which is created in the wine in a second fermentation in the bottle closed or closed stores. This second fermentation is produced by the addition of sucrose and special y...

Sparkling Wines are those containing carbon dioxide, which is created in the wine in a second fermentation in the bottle closed or closed stores. This second fermentation is produced by the addition of sucrose and special yeasts or closing the Cuba fermentation before it has finished fermenting, so that the sugar is converted into alcohol and carbon dioxide (CO2) can not escape and dissolves in the liquid.

Among the sparkling wines are Champagne or Champagne, for the most refined palates, Cava from Spanish drafting a similiar method into French, the Moscatos and frizzantes of Italian origin, whose production has spread throughout the Mediterranean and other wines produced from different grape varieties and fruit. The white grape varieties or ink, most commonly used are Chardonnay, Pinot Noir, Pinot Meunier champagnes; Macabeo (or Viura), Xarel.lo, Parellada among others, for the preparation of Cava; and Muscatel, which gave its name to the Moscatos of Italian origin.

Possible methods to be used in this second fermentation are two, depending on where it takes place. On one side is the champenoise or traditional method, in which the second fermentation in the bottle itself; It is used in the French region of Champagne and the elaboration of cava in Spain, where it is called traditional method. And secondly, the system of large containers, in which the second fermentation is conducted in large steel tanks, used for the realization of the anti Italian spumante, typical Moscatos of Mediterréaneo, and German sparkling. In its manufacturing process is critical the choice of base wine and liquor circulation with which the bottles are filled. After a first fermentation in the bottle, they are filled with liquor, with a selection of sugar and yeast including a generally older wine base and a small amount of a clarifying wine, and perform a second fermentation in the cellar , placed in rhymes or desks, changing its tilt over time. Upon completion, it proceeds to rinsing and disgorging, where the bottle is uncovered (on the fly or by freezing), so that the block sediments projects outwardly through a small explosion, and filled with the liquor issue composed of a stable and neutral old wine to which they have added products and sugars needed that will lead to different types of sparkling wine:

  • Natural Brut or Brut Nature: less than 3 grams of residual sugar, without the addition of expedition liqueur.
  • Extra Brut: a sugar content of less than 6 g / liter.
  • Brut: 0 to 12 grams per liter.
  • Extra Dry: 12 to 20 grams per liter.
  • Dry: 17 to 35 grams per liter.
  • Semi-Dry: 32 to 50 grams per liter.
  • Sweet: with 50 or more grams of sugar per liter.
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