"Secondary bottle fermentation" is a method of making sparkling wine in which the wine is fermented a second time in the bottle. It also refers to the wine made in this way. Traditional sparkling wines such as "Champagne" and "Cava" use this method.
I will briefly explain the procedure.
First, the wine that has completed alcoholic fermentation, known as "still wine" (wine without bubbles), is bottled.
Sugar and yeast are added to the wine, and the wine is then sealed in a bottle with a cork or cap, allowing the second fermentation to occur. The carbon dioxide produced during this fermentation dissolves into the wine in the bottle.
In this way, the bubbles that dissolve into the wine that has undergone a second fermentation in the bottle (secondary fermentation in the bottle) give it a fine and gentle mouthfeel, which is the mark of a high-quality sparkling wine.
Secondary fermentation in the bottle is also called the "traditional method" or the "Champagne method" .
