Issue link: http://winesandvines.uberflip.com/i/1044116
76 WINES&VINES November 2018 WINEMAKING SPARKLING WINE TECHNIQUES 2013 Codorníu Napa Grand Reserve Brut Scharffenberger NV Brut Excellence Equinox Blanc de Blancs Cuvée de Chardonnay R. Stuart & Co. NV Bubbly Analemma Atavus Blanc de Noirs Wm. Heritage Vin- tage Brut Estate Vintage/NV 2013 NV 2001 NV Bubbly 2013 2014 Malolactic Fermentation No About 80% MLF de- pendent on vintage acid profile. No No No No Vessel(s) 59-gallon, neutral barrels and stainless steel tanks stainless steel neutral oak neutral oak after primary stainless steel and barrels settled and cold stabi- lized stainless steel tank Base Wine(s) 50% Pinot Noir, 50% Chardonnay 60% Chardonnay, 40% Pinot Noir Chardonnay Chardonnay and Pinot Blanc Pinot Noir 69% Chardonnay, 31% Pinot noir Lees Yes No Yes No Fine No Bâtonnage Yes No No No No No Secondary Fermentation Yeast(s) 18-2007 EC1118 "Ay" & "Huatvulliers" Bayanus strains DV 7 EC1118 Proelif Sugar Additions (g/liter) 20 28 17 Yes 24 Bidule Yes Yes Yes Yes Yes No Closure Type crown cap crown cap crown cap crown cap crown cap crown cap Max. Temp. Proprietary 60.8º F 52-58º F 60º F 55º F 60º F Atmospheres Proprietary 6 6.5-7 4 to 4.5 5 6 Sur Lattes duration 3 Years 2.5 years first release 8 years, second release 11 and third release 15 six months 40 months 24 months Riddling/Dêgorgement Poignetage- forklift/other Riddling aided w tannin/ isinglass compound Riddling racks and 10- case riddling machine and gyropalette. Girasol Tirage bottles trans- ferred to riddling cages, undergo auto- mated riddling program for 3.5 days. Yes Yes Gyropalette Yes - 26-step, 6.5 day cycle. Pupitres twice daily for as long as it takes. Four-day Riddling machine cycle. When using Gyropalette, only about four days. Yes Dêgorgement: Proprietary Post riddling, the neck of the bottles are frozen in a glycol solution at -14.8ºF. 750mL bottles are dis- gorged by machine. à la glace -14.8ºF 20º F 36º F à la volée Disgorged manually after freezing necks in glycol bath. Dosage: Reserve wine and special sanding cane sugar. Dosage in bottle =9.5g/L sugar. "Au Natural" 0 sugar, 35 ppm SO 2 Typically only about 3 g/L sugar in final concentration. No dosage, topped with sparkling from same batch. Final Alcohol (%) 12 12 12.5 11 to 13 12.5 11.5 Final pH 3.18 3.15 3.01 3.2 3.3 pH Production (cases) 1,377 20,000 400 500 200 137