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Transvasation procedure

Procedure commonly used in the production of sparkling wine (transvasieren = to decant), which is a hybrid between the method used in the traditional champagne method (méthode champenoise) and the méthode charmat (tank fermentation) used in many sparkling wines. In France, this is also known as the "German method". Here, the second fermentation as well as the storage on the yeast still takes place in the bottle. Then, however, the bottles are transferred to large containers in which the de-fermentation is carried out via filters.

The shipping dosage is added while the wine is still in the large container and then the wine is bottled and corked. This saves the time-consuming remuage (shaking) and disgorgement (removal of the yeast sediment from the bottle). The text "bottle fermented" (in the USA "bottle fermented") may appear on the bottle label, which in this case indicates the transvasation process. However, "traditional process" or "classic process" or similar may not be used. In any case, a champagne may not be produced in this way, but is subject to much stricter rules.

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