Skovin uses a traditional method for production of sparkling wines. The method is based on creation of carbon dioxide inside the bottle as a product of the secondary alcohol fermentation. The dry base wine is produced in the same way as all light white wines, but before bottling it is mixed with the so-called”liquer de tirage”, a sweetened wine. Selected yeast is being added and the bottle is corked.
Fermentation The wine ferments again at a low temperature in the wine cellar, producing carbon dioxide, which cannot get out of the bottle. Unfortunately, it creates a sediment from the yeasts which if not removed, would further cause blurring of the wine when opened. Removing of the sediment is a special process, called remuage.
Remuage Remuage is a delicate process where the cork is removed and the lees is taken out of the bottle, afterwards the bottle is filled with the liquor, without losing the carbon dioxide. This makes the wine constantly sparkle, which demands a special skill of the wine-maker. This process makes Skovin sparkling wine so special.
8 december 2011 Photo gallery Elena Petreska and Aleksandra
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