Second insight into the Classic Method: fermentations. These processes are the backbone of the Classic Method and understanding their mechanisms is important to appreciate even more what we have in the glass.
The MINI ME. GA. Course takes place on Zoom and is reserved for the ME.GA. Drinkers club members.
As you can imagine it's not easy to hold a video call with hundreds of people: that's why I decided to limit the number of participants to 30 and therefore gave priority to members of the ME.GA. Drinkers club.However, I will try to resume the main points of the lessons on this blog, so that you can at least have an idea of what we talked about and (hopefully) learn something new about the world of the Classic Method.
Here are the highlights of Volume II - "The Fermentations"
Necessary premise: Fermentation would require entire books to be fully explained. In the videos, as in this summary, I have tried to summarize clearly even for those who do not have wine knowledge.
Fermentation or fermentations? Why more than one?
Fermentation is generally a transformation of sugars. In the Classic Method there are at least two: the first, with which the "sparkling base" is obtained, and the second in the bottle, with which the foam is obtained.
What is obtained after the first fermentation?
The first fermentation we encounter is called "alcoholic". In a few (very few) words, the yeasts transform the grape sugars into alcohol and carbon dioxide. This fermentation usually lasts a few days, after which the yeasts settle on the bottom, thus ending their fermentative action.
Does the sparkling base already have bubbles?
Not yet. It will acquire them during the second fermentation in the bottle: this is the peculiarity of a Classic Method.
I often hear about "selected" and "indigenous" yeasts. What's the difference?
Selected yeasts are natural yeasts, identical to the so-called indigenous yeasts, with the only difference that their reproduction occurs through controlled selection. The yeasts I use in my fermentations are naturally on the skins at the time of harvest and therefore "indigenous".
What is a "malolactic" fermentation?
The malolactic fermentation occurs after the alcoholic fermentation and is essentially the transformation of malic acid. Also this fermentation influences the final taste in a considerable way. This fermentation can be avoided by controlling the temperature, filtering or adding sulfur dioxide.
In my wines the malolactic fermentation occurs naturally and I also consider filtration an impoverishment of the wine.
What happens in the bottle?
Another fermentation takes place in the bottle, which gives the still wine its froth. This is precisely called "foaming".
Is it a process that occurs naturally by letting the wine rest?
No, it is a manufacturer-induced fermentation. Sugar is added in the bottle (in my case 24 g/l of raw and organic cane sugar) and yeasts (in my case indigenous and not selected).
At this time the wine with about 10.8% Vol and 24 g/l of sugar is bottled. Fermentation takes place in a closed container and the carbon dioxide, unable to escape, is incorporated in the liquid.
At the end of fermentation, after about 15 days, the sugar has been completely transformed and the wine exceeds 12% Vol.
So can you drink at this point?
Not yet. After several years of waiting, the disgorgement takes place and the "exhausted" yeasts deposited on the bottom are thus eliminated. Then another 6 months of rest before uncorking would be optimal.
As you can imagine it's not easy to hold a video call with hundreds of people: that's why I decided to limit the number of participants to 30 and therefore gave priority to members of the ME.GA. Drinkers club.However, I will try to resume the main points of the lessons on this blog, so that you can at least have an idea of what we talked about and (hopefully) learn something new about the world of the Classic Method.
Here are the highlights of Volume II - "The Fermentations"
Necessary premise: Fermentation would require entire books to be fully explained. In the videos, as in this summary, I have tried to summarize clearly even for those who do not have wine knowledge.
Fermentation or fermentations? Why more than one?
Fermentation is generally a transformation of sugars. In the Classic Method there are at least two: the first, with which the "sparkling base" is obtained, and the second in the bottle, with which the foam is obtained.
What is obtained after the first fermentation?
The first fermentation we encounter is called "alcoholic". In a few (very few) words, the yeasts transform the grape sugars into alcohol and carbon dioxide. This fermentation usually lasts a few days, after which the yeasts settle on the bottom, thus ending their fermentative action.
Does the sparkling base already have bubbles?
Not yet. It will acquire them during the second fermentation in the bottle: this is the peculiarity of a Classic Method.
I often hear about "selected" and "indigenous" yeasts. What's the difference?
Selected yeasts are natural yeasts, identical to the so-called indigenous yeasts, with the only difference that their reproduction occurs through controlled selection. The yeasts I use in my fermentations are naturally on the skins at the time of harvest and therefore "indigenous".
What is a "malolactic" fermentation?
The malolactic fermentation occurs after the alcoholic fermentation and is essentially the transformation of malic acid. Also this fermentation influences the final taste in a considerable way. This fermentation can be avoided by controlling the temperature, filtering or adding sulfur dioxide.
In my wines the malolactic fermentation occurs naturally and I also consider filtration an impoverishment of the wine.
What happens in the bottle?
Another fermentation takes place in the bottle, which gives the still wine its froth. This is precisely called "foaming".
Is it a process that occurs naturally by letting the wine rest?
No, it is a manufacturer-induced fermentation. Sugar is added in the bottle (in my case 24 g/l of raw and organic cane sugar) and yeasts (in my case indigenous and not selected).
At this time the wine with about 10.8% Vol and 24 g/l of sugar is bottled. Fermentation takes place in a closed container and the carbon dioxide, unable to escape, is incorporated in the liquid.
At the end of fermentation, after about 15 days, the sugar has been completely transformed and the wine exceeds 12% Vol.
So can you drink at this point?
Not yet. After several years of waiting, the disgorgement takes place and the "exhausted" yeasts deposited on the bottom are thus eliminated. Then another 6 months of rest before uncorking would be optimal.
“The principle is to enhance a territory that is different in nature and origins, with the aim of obtaining wines that represent it without compromise.”
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Nicola Gatta Agricola — Via San Rocco 37 , 25064 Gussago (BS), Italy —
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