Transvasation procedure

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Process commonly used in the production of sparkling wine (transvasieren = decanting), which is a hybrid of the traditional méthode champenoise and the méthode charmat (tank fermentation). In France, this is also known as the "German method". The second fermentation and ageing on the lees still takes place in the bottle. However, the bottles are then transferred to large containers in which the yeast is removed using filters. The shipping dosage is added while still in the large container, followed by bottling and corking. This saves the time-consuming remuage (riddling) and disgorgement (removal of yeast sediment from the bottle).

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Domäne Wachau (Wachau)

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Transvasation procedure

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