Secondary Fermentation [pronunciation: seh-kuhn-deh-ree fur-muhn-tay-shn]
Now this is where the magic happens! The secondary fermentation process is where wines made in the traditional and charmat methods get their bubbles.
In the traditional method, the secondary fermentation process takes place within the bottle it’s sold in– in the charmat method, it occurs in a stainless steel tank. But in both cases of sparkling wine production, the second fermentation process is enacted by the introduction of the liqueur de triage.
See also: Charmat, Traditional Method,
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