Sparkling Elaboration
The natural sparkling wines contain a considerable gas-carbonic amount, obtained through the second fermentation of the base wine. This base wine can be fermented in big airtight recipient (Charmat method) or in the bottle (Champenoise method). The fact of the second fermentation is realized in totally closed atmosphere makes that the carbonic-gas liberated be incorporated to the wine, forming the characteristic sparkling wine frizz.
The secret for a good natural sparkling wine is a good base wine. Because this, it is necessary to have especial cares at the base wine vinification process.
Considering this aim, Courmayeur consider, e.g., the early harvest, giving the ideal acidity and subtle aromas.
When ready, the base wine can suffer a second fermentation (in the bottle or in big recipient). For this, special yeasts are addicted. The fermentation temperature has to be between 12 and 14ºC. The low temperature causes the longest fermentation and the finest sparkling wine. To be considered good, the sparkling wine has to shows little and persistent bubbles, characteristic of a second fermentation realized slowly and at a low temperature.
The second fermentation happens during four or five weeks, on average. Finished this process, the product stays for some period in contact with yeasts, aiming to qualify its aromas and flavors.
So, the sparkling wine is cleared, eliminating the yeasts and the expedition liquor (a composition of wine and sugar) is added. The sugar amount is what will determinate the categories: Nature, Extra Brut, Brut, Demi-Sec or Sweet.