The Traditional Method: Time, Texture and Finesse
For the Prestige and speciality cuvées, the transformation from still wine to sparkling wine takes place through a second fermentation in the bottle. This is known as the traditional method and is used to create many of the world’s most refined sparkling wines.
Once the second fermentation is complete, the bottles remain in contact with their lees, the natural sediment formed during fermentation. This period of ageing helps the wine develop finer bubbles, a smoother texture and more complex aromas. Depending on the blend and the length of ageing, fresh fruit notes may be joined by aromas of brioche, toast, nuts or pastry.
The sediment is eventually moved towards the neck of the bottle and removed during disgorgement. This precise process prepares the wine for its final dosage, which helps determine the balance and level of sweetness of the finished cuvée.
Every stage requires careful control, from the selection of the base wines to the final balance in the bottle. At Bohemia Sekt, the traditional method provides the craftsmanship through which the house expresses its Czech origins and individual style.