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- Asti Method
- Tank Method
- Carbonation
- but to skip out on the process of riddling and disgorgement
- To ensure consistency with larger batches
- But then they are all disgorged into a pressurized tank
- filtered in bulk
- Then rebottled into a fresh bottle
- Pressure
- Longevity
- A wine made in the traditional method may 'fermented in this bottle' or
- 'method traditionalle'
- Particularly Australia
- Also can be used in Europe
- Used in Champagne for wine that isn't sold in a bottle
- Cuvee Close
- Preserving varietal character, first and foremost
- Cost savings
- Sediment is removed by filtration after fermentation
- Sometimes producers choose to stir the lees during fermentation
- Sugar, yeast nutrients, and a clarifying agent are added with the yeast
- After secondary fermentation sediment is filtered
- Wine is bottled under pressure
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