History of Wine – CO2 Content (2)

History of Wine - CO2 Content (2)

In some cases, it is also possible to carry out the second fermentation in large vats to produce subsequent bottles. In this way, the need to eliminate lees or deposits from the second fermentation is avoided. However, this procedure is not considered to be very conventional.

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The cap is usually printed with a circle instead of a star, which is the distinctive sign of the use of the traditional method. This procedure produces a very impermanent gas. The cap is usually marked with a triangle if the gas comes from the second fermentation.

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The bottle can be opened for a longer time if the gas comes from the second fermentation. The bottle can also be refilled with another liqueur instead of an expedition liqueur. The cap is marked with a stripe. A second fermentation can also occur when the wine has not finished fermenting and is still giving off gas.

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The region’s bubbling wines are iconic. Other French provinces have used the expression “Crémant” to describe sparkling wines in order to avoid conflicts with Champagne. In addition to famous houses, those that harvest and do not have their own vineyards have also prospered. They are the ones that export the most and their brand is the word NM.

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There are also harvesters who come together, producing cooperative champagne, which are the best sellers in France. They highlight the origin of the wine.

According to point b) of paragraph 6 of Article 6 of Community Regulation 2333/92 of 13 July 1992, wines produced in France and Luxembourg may bear the mention “Crémant”. However, Codorniu SA, owner of the trademark “Gran Cremant” since 1924, sued the Council of the European Union alleging that this mention is reserved for wines produced in those countries.

The Court of Justice of the European Communities annulled this provision on 18 May 1994. A brand must be associated with a specific region, but a region in France and Luxembourg need not be associated with the Crémant appellation.

The Vinhos Verdes region, in the north of Portugal, produces sparkling wines with low alcohol content, about nine or ten degrees, fresh, acidic, tasty and acceptable for export, especially white wines. They are called green because the harvest is harvested before it is fully ripe.

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This facilitates the second fermentation. Young people are consumed. Quintas is the name of the estates. In fact, as the Romans did, vineyards tend to be trellised to produce more fruit. This practice is prohibited by the European Union, which wants low performance. In addition to sparkling wines, there are also sparkling wines.

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