Sparkling Wines – Traditional Method

Sparkling Wines 

The most prestigious way of producing sparkling wine is secondary fermentation in the bottle, known as Méthode Champenoise, originally from the Champagne region. The base comes from grapes with lower sugar content and higher acidity, harvested about 100 days after flowering. After gentle pressing and the first fermentation, the wine is blended and bottled with the addition of the liqueur de tirage (a mix of wine, sugar, and yeast).

The bottles are sealed and stored for secondary fermentation, during which the bubbles are created. The wine then matures on the lees for at least 9 months, gaining finesse and complexity. This is followed by manual riddling and dégorgement – the removal of lees from the bottle’s neck. The final sweetness is adjusted by adding dry wine or dosage liqueur, after which the bottle is closed with a cork and wire cage.

Using this method, we created our first vintage sparkling wine from 2019, crafted from the Hrubé Pole vineyard. It matured for 60 months on lees, resulting in fine, persistent effervescence, creamy texture, noble aroma, and a long-lasting finish.

Release date: November 15, 2025.