Winemaking techniques: Second fermentation in the bottle – Discover the Best Wines

The second fermentation in the bottle is the distinctive stage of the Metodo Classico (or Champenoise), a technique used to produce high-quality sparkling wines. After a first fermentation that gives rise to a base wine, the wine is bottled with the addition of a “liqueur de tirage” (a mixture of sugar and yeasts) which starts a a new fermentation directly in the bottle, responsible for the natural formation of the bubbles.

This practice underpins some of the most refined wines in the world, such as Champagne, Franciacorta, Trento DOC and Crémant.

How the second fermentation in bottle works

1. Base wine (fermented in stainless steel or wood) is bottled

2. Then add the tirage syrup

3. The yeasts ferment the sugars → producing CO₂ and a slight increase in alcohol content

4. The wine matures on the lees for months or years, developing finesse, creaminess and aromatic complexity

5. Once the rest period is over, the next step is the disgorgement (dégorgement)

Technical characteristics

• Length of the secondary fermentation: 1–2 months

• Internal pressure: up to 6 atmospheres

• Formation of the yeast sediment (noble lees)

• No added external CO₂ → natural method

• After dégorgement, possible dosage (Brut, Extra Brut, Pas Dosé…)

Sensory result

Ideal grape varieties

• Champagne/Franciacorta: Chardonnay, Pinot Nero, Pinot Meunier

• Italy: Greco, Fiano, Verdicchio, Erbaluce

• France: Chenin Blanc (Loire), Mauzac (Gaillac), Aligoté

• Local variants across Europe (Cava, Sekt, Italian Metodo Classico)

Recommended pairings

• Oysters, raw seafood

• Fresh and aged cheeses

• Steamed fish, sushi

• White meat, light roasts

• Dry biscuits and pastries (if the dosage is Sweet or Demi-Sec)

Why choose a wine from secondary fermentation in the bottle

For those who love elegant, complex, natural sparkling wines
For celebrating in style, but also for the everyday table
To discover the charm of the Metodo Classico in all its territorial expressions
Why wine evolves in the bottle too, over time