Daniel Pambianchi TRADITIONAL (AND NOT) SPARKLING WINEMAKING SPARKLING WINEMAKING

Daniel Pambianchi

TRADITIONAL (AND NOT) SPARKLING WINEMAKING

MAY 1516, 2009 Napa Valley, CA

Founder/President of Cadenza Wines Inc.

GM of Maleta Winery in Niagaraonthe Lake, Ontario (Canada)

Contributing Author to & Technical Editor of WineMaker magazine since 2000

Author of Techniques in Home Winemaking (Véhicule Press, 2008) & Kit Winemaking (Véhicule Press, 2009)

4 Copyright © Daniel Pambianchi 2009 Method for making sparkling wine where the wine is fermented in the bottle (prise de mousse ) Method used in making champagne Can no longer be called méthode champenoise outside of Champagne o méthode traditionelle / traditional method o méthode classique / classical method o fermented in this bottle

5 Copyright © Daniel Pambianchi 2009 6 Copyright © Daniel Pambianchi 2009 Grapes o Harvest at lower SG/Brix, higher TA o Shoot for ~11.0% PA o Bottle fermentation will add ~1.5% o Whole bunch pressing o Chardonnay – Blanc de Blancs o Pinot Noir – Blanc de Noirs Cuvée should be clarified & cold stabilized; low free SO 2; no sorbate 2–4% cuvée or similar wine set aside for dosage 7 Copyright © Daniel Pambianchi 2009 Prepare & acclimatize yeast culture Use a strong yeast; for example, o Lalvin EC1118 o Red Star Premier Cuvée o White Labs Champagne o Wyeast Pasteur Champagne

9 Copyright © Daniel Pambianchi 2009 Need 2.5 L for 50 L of cuvée o 3–5 days in advance of inoculating the cuvée o Rehydrate 2 5g packets in 50 mL of water o Prepare 500 mL of 50% sugar solution o Add 37.5 mL of sugar solution to the rehydrated yeast suspension o Add 62.5 mL of water o Add 2.5 g of yeast nutrients o Let acclimatize & ferment at 20ºC (68ºF) for ~24 hrs or until SG reaches 1.000

10 Copyright © Daniel Pambianchi 2009 Add 150 mL of suspension and 200 mL of 50% sugar solution to 2.15 L of cuvée Ferment at 20ºC (68ºF) for 2–4 days or until SG reaches 1.000; stir once daily Lower temp to 13ºC (55ºF) & let SG reach 0.995

11 Copyright © Daniel Pambianchi 2009 Allow cuvée to reach 18º–21ºC (65º–70ºF) Add sugar: 20–25 g/L, or 2¾–3½ oz per gallon o This will produce ~1.5% alc/vol, o and 6 bars (90 psi) of pressure !! Add riddling aid: 0.2 g/L

12 Copyright © Daniel Pambianchi 2009 Bottle immediately in sparklingwine bottles Leave 7 cm (2¾ in) headspace for disgorging Stir cuvée regularly, e.g. every 10 mins Stopper bottle with bidule and crown cap

Side view (bin)

14 Copyright © Daniel Pambianchi 2009 Monitor fermentation progress using an aphrometer Should read 6 bars (90 psi) Should take 2 –3 mos. Let age on the lees ≥ 12 mos. o tirage o Autolysis – what gives the wine its aromas and flavors

20 Copyright © Daniel Pambianchi 2009 Liqueur d’exp édition – A small volume of the reserved cuvée plus sugar To balance acidity and craft house style Add to each bottle using a syringe Add 0.5–5 mL/L, or 2–20 mL/gal of 20% gum arabic to increase persistence of perlage

21 Copyright © Daniel Pambianchi 2009 Style RS (g/L) Also Known Brut de Brut (F) Extra Brut Nature (F) 0–6 Brut Non Dosage (F) Bone Dry (US) Brut 0–15 Bone Dry (US) Extra Sec (F) Extra Dry 12–20 Extra Trocken (G) Sec (F) Dry 17–35 Trocken (G) Secco (I) Demi Sec (F) Doux (F) OffDry Halbtrocken (G) (Semi 35–50 Dry) Abboccato (I) Medium Sweet (US) Doux (F) Sweet 50 & over Dolce (I) 22 Copyright © Daniel Pambianchi 2009 Plastic mushroomshaped stoppers o Easiest

Champcork 30×48 mm Agglo 2 disc Grade 1 o Harder, requires special/good corker

24 Copyright © Daniel Pambianchi 2009 Also known as: o Bulk or tank method o Cuve close method Second fermentation occurs in the tank Wine is transferred to bottles under a pressurized bottling line Larger bubbles

29 Copyright © Daniel Pambianchi 2009 Pambianchi, Daniel. TECHNIQUES IN HOME WINEMAKING: The Comprehensive Guide to Making ChâteauStyle Wines. NewlyRevised and Expanded Edition. Montréal: Véhicule Press. 2008.