Our sparkling wines made using the traditional method need at least 24-36 months of ageing in our cellar. This method is unique, since the sparkling wine is sold to the consumers in the very same bottle it has been fermented and aged. The sediment is removed from the bottle by degorging. Characteristics: so-called yeasty taste and aroma due to a secondary fermentation and ageing.
DISTINGUISHING FEATURE: THE FIRST TIME THE SPARKLING WINE LEAVES THE BOTTLE, IS WHEN THE CONSUMER FILLS THE GLASS.
Our Traditionelle sparkling wines