The five stages of Traditional Sparkling Wine Production
At Rathfinny, we take pride in crafting exceptional vintage English Sparkling Wine in line with stringent quality standards of the Sussex PDO. Our journey begins with hand-picked, whole bunch pressed grapes, meticulously processed to ensure that every bottle reflects our unique terroir. Embracing both tradition and innovation, our methodical approach guarantees that each bottle delivers a taste of Sussex and the summer in which it was made.
Stage 1: Base Wine Production from Hand-Picked Grapes
We begin by creating a base wine using our hand-picked, whole bunch pressed grapes. Each grape variety and clone is fermented separately in our temperature-controlled, stainless-steel tanks. After fermentation, the wines are fined, clarified, and stabilized. In some cases, the wine is also aged in oak to enhance its complexity.
Stage 2: Blending and Secondary Fermentation
Next, we carefully select wines from various tanks and barrels to blend and create our distinctive cuvées. Once the desired blend is achieved, the wine is bottled with the addition of a small amount of yeast and sugar. This initiates a secondary fermentation in the bottle, during which CO₂ is naturally trapped to create the wine’s signature bubbles.
Stage 3: Patience and Autolysis in the Cellar
The third stage emphasises patience. Bottled wines are stored in our temperature-controlled cellar for a minimum of three years. This extended resting period allows the yeast to break down through a process known as autolysis, imparting exceptional flavours and texture to the wine.
Stage 4: Riddling and Disgorging the Bottles
Once the wine has matured, we proceed with riddling—gradually turning the bottles over several days so that the yeast settles into the neck. When the bottles are positioned ‘en pointe’ (neck down), we freeze the neck and remove the crown cap. The pressure inside forces the frozen plug of yeast out in a process called disgorging. A measured addition of sugar, known as the dosage, is then added to round off the wine’s profile – like seasoning food with salt – before sealing the bottle with a cork and cage.
Stage 5: Labeling, Packaging, and Final Integration
In the final stage, the wines are labeled and packaged for release in May. We allow a minimum of three months post-disgorgement for the wines to integrate and adjust under the cork. After this period, the wines are ready for release and enjoyment.
To find out more about our Sparkling Wines visit our English Sparkling Wine page.
