The aims of this intensive and technical three day course are to provide a good level of knowledge and skills in traditional method sparkling winemaking to those who are making and selling sparkling wine.

Day one of the course:

• Introduces the winemaking theory relating to the key winery operations: tirage, secondary fermentation, disgorging and dosage.

Day two of the course:

• Focuses on the start of the secondary fermentation in greater detail, and will involve practical activity related to tirage, including the preparation of cultures and adjuvants. 

Day three of the course:

• Will complete the range of operations specific to sparkling wine with practicals and demonstrations associated with disgorging and dosage.

Topics include: 

• Day 1 (Theory)
  • Tirage and secondary fermentation
  • Maturation and lees aging
  • Riddling and disgorging
  • Dosage
• Day 2. (Practical)
  • Yeast culture preparation
  • Use of adjuvants
  • The bottling process
• Day 3 (Practical)
  • Preparing liquer d'expedition
  • Dosage trials
  • Riddling - use of gyropalletes and pupitres
  • Disgorging process

The course ends with a 15-minute multiple-choice exam

Please do not delay your booking – to guarantee your place, please book 2 weeks in advance of course date