The classic method

All sparkling wine producers work according to the classic method of sparkling wine production. Therefore their grapes don’t need any artificial additives. Moreover: sparkling wines must have a natural level of carbonic acid, a natural bottle fermentation, they must be “shaken” by hand (turned and angled several times a week by a quarter or half-turn) and of course disgorged by freezing the yeast. The fermentation process is therefore longer than required by law. Because of all this effort and caring love many wine producers say they know each bottle by name.

The bottles are turned several times a week on the pupitres
de  | it  | en