Principles of Sparkling Winemaking

Would you like to learn more about the sparkling wine process?

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.

Topics include: 

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

• Tirage and secondary fermentation
• Maturation and lees aging
• Riddling and disgorging
• Dosage

Day 2 (Practical): 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. 

• Yeast culture preparation
• Use of adjuvants
• The bottling process

Day 3 (Practical): Will complete the range of operations specific to sparkling wine with practicals and demonstrations associated with disgorging and dosage.

• Preparing liquer d'expedition
• Dosage trials
• Riddling - use of gyropalletes and pupitres
• Disgorging process

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

The theory day of this course can be completed separately as a standalone course. 

This course is suitable for anyone who has an interest in the subject.

The session includes practical activity and requires students to bring:

• Good sturdy footwear such as Wellington boots
• Working clothes or overalls