Colección: MOMENTOS CON BURBUJAS

We are used to relating bubbles with celebrations, anniversaries, the end of the year; but with this selection of bubbles from EL CLUB we want to encourage you to go one step further. Different elaboration processes, which will give us to consider different moments of tasting, always under free interpretation del consumer. We leave you a brief summary of the main characteristics of the production methods that are represented in this selection. 

ancestral method: this process is the oldest and most rudimentary of the procedures for making sparkling wines. It begins with a single fermentation in the dipòsit, but the wine is bottled before the fermentation process is finished. The yeasts continue to ferment the sugars in the bottle, generating carbon dioxide that is retained by the stopper.

The Charmat Process/Method del tank: Developed by Eugene Charmat in the early del XNUMXth century, the method del tank is faster, less expensive and laborious than the traditional method. After primary fermentation del wine, tirage liquor is added to cause a second fermentation, inside a pressurized tank. Once the adequate pressure is obtained (normally 5 atmospheres), the wine is cooled, stopping the fermentation. Some appellations require that the wine remain in the tank for a minimum period of time. The wine is then filtered and bottled. The bubbles del method del tank will be larger, and the wine will have a less uniform texture than vines made using the traditional method. Tot i això, this method is appropriate and fins and all preferred for sparkling wines that emphasize the fruity and varietal aromas more than the flavors derived from the autolysis. The majority delThe bottles of Asti DOCG and Prosecco are produced with this method.

Traditional Method / Champenoise:

S'anomena mètode champenoise quan l'escumós realizes dues fermentacions.

A cop finished the first fermentation ens trobem davant d'un vi tranquil. Aquest vi is bottled and the seva segona fermented in ampoule s'hi afegeix sucre i take to així produce CO2 and that s'integri dins el vi. After a few weeks, months or years, the ampoule is decapitated to remove the leads that have already completed the feina seva, optionally the expedition liquor is introduced and the definitive suro is placed.