Pongracz Méthode Cap Classique

After harvesting the grapes, the berries were carefully pressed all over the bunch. Only the best "free-running" quality juice was used for the further production process.

The juice was left to rest for some time so that the sediment could settle. The base wine was then blended, stabilized and bottled.

Tirage liqueur and yeast were then added to the base wine and the bottles were sealed tightly with a crown cork. The base wine then underwent the so-called secondary fermentation in the bottle, under cool, temperature-controlled conditions in the cellar.

During the clarification phase, the bottles were subjected to the so-called "remuage", i.e. the shaking of the bottles begins, which involves gradual turning and reversing of the bottles and as a result moves the sediment including spent yeast cells into the bottle neck.

In order to enable the removal of the sediment in the bottle neck, the bottle necks are frozen, whereupon the frozen sediment forms a kind of stopper, which is then pushed out by the pressure in the bottle when the crown cap is removed. The result is a wonderfully clear wine.

Finally, the so-called "dosage" was carried out (filling the bottle with sweetish wine), in order to bring more balance and harmony to the taste of the wine. Then the bottles were closed with the typical champagne cork, provided with labels and released for consumption.