Champagne – Cava – Spumante – Crémant or Sparkling

Sparkling wines have enjoyed great popularity for a very long time. White wine began to be bottled in France as early as the 17th century. At that time, however, secondary fermentation sometimes took place in the bottle by the still active yeasts, which still found some fermentable sugar. The resulting pressure caused many bottles to burst. If the English had not been so fond of this bubbly wine, the history of champagne would probably have taken a different course.

It is thanks to the restrictive legislation of 1927 on the production of champagne that this elaborately produced sparkling wine has spread worldwide as a noble product of mostly good to very good quality. Of course, this success has also spawned many cheaper imitation products, such as the cheap sparkling wines that are currently flooding the market as Prosecco. However, for top sparkling wines, which are also available as Prosecco, there is no way around the classic and elaborate champenoise method (bottle fermentation). Maturation on the lees in the bottle can take up to 4 years!