Traditional bottle fermentation

After the sparkling wine has been bottled, the fermentation takes place in the bottle. The maturation lasts at least nine months. During this time, the yeast settles. Then the bottles are placed almost horizontally in riddling desks. By turning and steepening the bottles, the yeast sinks into the neck of the bottle. Then the bottlenecks are frozen in a cold basin, while the yeast freezes on the bottle cap. Now follows the Disgorgement, meaning, that once the crown cork is removed, the pressure in the bottle shoots out the frozen yeast plug. The sparkling wine then gets the desired flavour through the filling dosage. The bottles are corked and secured with an agraffe (wire basket).

Link to Winzersekt