Champagne wine

Champagne is produced in accordance with the method champenoise: this definition is used only for the sparkling wines produced in the Champagne region; in Italy this procedure is called classic method, in the rest of the world traditional method or even method of refermentation in the bottle. The champenoise method consists primarily operate a double fermentation of the must, the first time in the vats, the second time in the same bottles. The process of vinification involves several stages. The grapes are harvested by hand in a selective manner, i.e. by choosing only the clusters that have reached the proper maturation, and transported to the pressing trying to keep as much as possible the integrity of the grapes. Subsequently baling the grapes in soft manner, rapidly separate the skins from the must and puts the wine in barrels for fermentation. The first fermentation is identical to that which undergo wines non-effervescent. When this first fermentation concludes it bottles the wine base" with a metal cap to crown and is capable of withstanding the pressure that will develop inside of the bottle, after giving him added selected yeast and sugar, in order to start the second fermentation; this second fermentation produces carbon dioxide which causes the formation of bubbles. This second fermentation also causes the formation of the dregs that becomes cloudy wine, and it is necessary to eliminate. To do this you should place the bottles to structures with inverted "V" of wood with holes drilled in which insert the necks of the bottles. Every day the bottles are then rotated with a movement dry cleaning with the purpose to remove the scum from the inner wall of the bottle and lower it down toward the neck of the same.  In fact, after every shaking, the bottles are repositioned inclining them more and more, until they are in an almost vertical position, at this point the plug was removed and with it the deposit of the yeasts.