Concha y Toro

Concha y Toro 24/09/2015

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Sparkling wines and their methods of preparation

Consumers are increasingly preferring sparkling wines. But how is it produced? We invite you to know the answers.

Consumers are increasingly preferring sparkling wines; a global trend that seems to be growing. But how is it produced? What are the varieties used in its preparation? We invite you to know the answers.

Subercaseaux

The grape varieties most used to produce sparkling wines are Chardonnay, Pinot Noir and Pinot Meunier. These wines are characterized for having dissolved gas, coming from a second fermentation within a container that does not allow the release of CO2. This is the most used method for producing sparkling wines, both nationally and internationally.

The method known as Traditional or Champagnoise, originating from the region of Champagne, France, is prepared from the must resulting from the soft pressing of the grape bunches.

Yeasts ferment this juice to produce a dry wine, without passing through wood. Yeasts and sugar are added to this base wine and then bottled and stored horizontally in a cold cellar. Later, the second fermentation in the bottle is started, one of whose products is CO2.

Following a period of time, the bottles are inclined neck down for a period to allow the dead yeast sediments to accumulate in the neck. The extraction process of this cork is called “Degüelle”.

The bottle is then re-filled with the same wine base and a certain quantity of sugar, according to its classification. Finally the pressure cork and the wire or bozal are placed..

Casillero del Diablo Brut Reserva

Concha y Toro’s portfolio includes the sparkling wine Subercaseaux Grande Cuvée, prepared using this method and which is characterized as being elegant, complex, with fine and persistent bubbles.

Another of the preparation methods is the so-called Charmat, where the second fermentation is carried out in large sealed tanks.

In this category are the sparkling wines Subercaseaux Extra Brut, fresh, fruity and light, and also Casillero del Diablo Brut Reserva, with fresh and mineral characteristics.

Marcelo Papa, head winemaker of the Subercaseaux line, is convinced that consumers are increasingly more prepared to recognize different occasions for drinking it.

“I think it is important to internalize that the two preparation methods of sparkling wine provide different wines for different occasions. Sparkling wine made by the traditional method naturally has more complexity.

Due to its manner of preparation, its expression tends more to the side of notes of bread and yeast, perfect for accompanying meals. Whereas Charmat is noted for being fresher and fruitier, ideal for drinking at any time; excellent as appetizer and for cocktails”, he said.