Also known in French as "Liqueur d'Expedition," this is the final step in traditional method
Arguably the most appreciated method for sparkling wine production in terms of quality, and at the same time it is also the most costly in terms of production. The most important facet of the traditional method is that the second fermentation that yields its signature bubbles happens inside the bottle. AKA Champagne Method.
sparkling wine production where a small "dose" or addition of concentrated grape must is added to the bottle prior to corking the wines in order to balance the wine's acidity
Acids occur naturally in grapes, with acidity in a wine referring to its tartness level. It creates a mouthwatering sensation in the mouth and plays a vital role in providing structure and balance in a wine. Wines without enough acidity are often referred to as "flabby" (water, for example, lacks acidity).
, or to simply top off the wine when some of the liquid is lost in the disgorgement process,