Alcoholic Fermentation
When talking about the alcoholic fermentation in sparkling wine, we always need to consider two alcoholic fermentations.
Primary (alcoholic) fermentation:
The first alcoholic fermentation in sparkling wine production (from grape must to wine) takes place in stainless steel vats or wooden barrels / oak. The primary fermentation is the starting point for each sparkling wine’s individual style and future sensory properties to develop. Each vineyard plot is vinified separately at Sekthaus Raumland. During the alcoholic fermentation, yeast converts the natural fruit sugars of the grapes into alcohol and carbon dioxide (as a side product), resulting in the so called base wine. Since the barrels or stainless steel tanks are not entirely sealed, the carbon dioxide (CO2) usually leaves the base wine. After the fermentation is complete, our base wines are aged for at least 9 months in barrels or tanks to develop their flavor potential.
The second alcoholic fermentation
After blending the base wines, the second alcoholic fermentation takes place. For our sparkling wines, we employ the traditional bottle fermentation method. To initiate the second alcoholic fermentation, the base wine is mixed with sugar and yeast (known as the liqueur de tirage) and filled into the champagne bottle, which is then sealed with a crown cap. During the subsequent second fermentation, the yeast converts the sugar into alcohol and carbon dioxide. Since the carbon dioxide cannot escape, it creates the beautiful mousseux in the sparkling wine. The second fermentation will also introduce new sensory characteristics into the wines.
At the end of this stage, the bottles are stored in our cellar for many years, undergoing their maturation (ageing on the lees).
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