Friday, October 9, 2009


This was started by M. Charmat in France. In this method, the still wine is taken into a Vat and a measured quantity of sugar & yeast is added to start the secondary fermentation. This fermentation is carried out for 10 days and then is transferred through filters under pressure and bottled. This method is quicker and cheaper than Methode Champenoise.

The types of Insurance a Winery needs and claiming a successful business

Owning and operating a winery is complex and demanding. Wineries face just about every business risk imaginable as they grow grapes, blend ...