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2018
PRODUCTION SYSTEMS

TIRAGE AND PREPARATION FOR THE
SECOND FERMENTATION: a mixture of
high density wine and sugar known as “liqueur de
tirage” (the type of wine used is a secret of each
company) is added to base wine. After days of re-
pose, the yeasts are thoroughly selected to assist
in the second fermentation. They must guarantee
a good fermentation at low temperature as this is
essential for obtaining well blended bubbles and
improving aromatic and flavor ranges in the wine.
Once everything is mixed in the tank (base wine,
liqueur de tirage and yeasts), the wine is bottled
and capped.
© Gramona
BOTTLING: the second fermentation takes place in the same bottle that will reach
the consumer. This is the reason why these bottles have some particular characteris-
tics which enable them to withstand pressure levels up to 6 atmospheres.

THE SECOND FERMENTATION AND AGING: the bottles are stacked hori- CAVAS & OTRAS BURBUJAS
zontally in rows called “rimas” so that, once the second fermentation completed, the
dead yeast cells spread throughout the bottle. Each bottle takes from one to three
months to complete this process, depending on their alcohol content and storage
© Gramona temperature. The procedure may be shortened at higher temperatures (20-25ºC)
although qualitatively the resulting sparkling wine will lose quality. At this stage, the
aging process begins: bottles are placed in caves, underground galleries that pre-
serve temperature and humidity, for a minimum of nine months. The contact of the
The shortfall produced by dis- lees with the wine nourishes the wine and completes its organoleptic characteristics.
gorging will be refilled by the
famous liqueur d’expédition, RIDDLING: to extract lees and other remains of the second fermentation once the
a secret formula in each com- aging has terminated, the bottles are taken to racks, wooden structures which allow
pany which contains the sugar the neck of the bottle to be at a lower level than the rest of the bottle, concentrating
required for each typology (brut
15gr./l, brut nature up to 6gr/l., all the dregs at the neck. In order to achieve this, the bottles are lightly shaken once
etc.), as well as wine and other or twice a day, either manually or using computer-controlled machines known as
components. In Champagne gyropalettes.
some wineries use cognac in
their liqueur d’expédition. In
Spain, apparently, brandy or DISGORGING AND LIQUEUR D’EXPÉDITION: the neck is frozen and the
even rum are used. Once the bottle uncapped and thereupon all sediments eject together in a block of ice. During
liqueur d’expédition is added, this process, between 10 and 30 millilitres of sparkling wine is lost per bottle and the
the bottles are corked, labelled resulting liquid will remain completely clean and crystalline. Some producers nor-
and are ready for commercia- mally state the disgorging date on the bottles. This practice offers consumers useful
lisation.
information regarding the approximate suitable time left to drink it, if it is a young
sparkling wine or, otherwise, a longer vintage (reserve and grand reserve). The fact
that this information appears in the labelling is a good sign as it indicates that the
producers are not afraid of showing this information to consumers.

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