SPARKLING VINIFICATION Flashcards
Name the different dosage levels for Champagne
Brut nature - 0-2 g/l
Extra brut - 0-6 g/l
Brut - 0-12 g/l
Extra dry - 12-17 g/l
Dry - 17-32 g/l
Semi sweet - 32-50 g/l
Sweet - > 50 g/l
What is the reason the transfer method is invented?
To produce champagne for bigger format levels with even style/ageing
Where does the second fermentation happen with the charmat method?
In tank
Which 3 sweetness levels do you have at the Charmat method?
Brut - 0-12 g/l
Extra Dry 12-17 g/l
Dry - 17-32 g/l
Does the tank method have ageing on the lees?
No
What is typical for ancestral method? (2)
Often with residual sugar
Both fermentations happen in the same bottle
What is the amount of bar pressure for tank and ancestral method?
2-4 bar
What is the most important benefit of the continuous method?
Big volumes, continue production