Sparkling wines winemaking
Midalidare Sparkling wines are made by traditional method of sparkling winemaking
Traditional method of sparkling winemaking consists of numerous strictly observed processes. Midalidare sparkling winemaking follows the principles and practices that were built hundreds of years ago. It starts with step-by-step fractioned whole-cluster pressing and separating the fractions. Clarification, decanting and primary fermentation at controlled temperature precede the ageing on the lees, blending and cold stabilization. Then, sterile filtration, adding yeasts and “liqueur de tirage” are the preparation for the fermentation in bottle. A few hours after the wine is bottled, stopped with a crown cap and stored in a wine cellar horizontally for a second fermentation. The second fermentation is carried out for about 40 days at controlled temperature. During the process the pressure inside the bottle increases from 0 to 7 bars. The following process is ageing on the lees at controlled low temperature, for 24 to 60 or more months. After ageing, the bottles undergo a process known as remuage (riddling). Тhe bottles are placed on special racks called pupitres, with the crown cap pointed down. Daily, several times a day, the bottles are given a turn with the angle gradually increased. For the process of degorgement the bottles are placed upside down and the bottle neck is freezed. The crown cap is then popped off which allows the frozen lees to shoot out of the pressurized bottle. The liquid level is complemented with “liqueur d'expedition” (dosage) and the wine is bottled and corked. At the end of his long winemaking process, Midalidare sparkling wines are aged for at least 3 months in bottle.