Bottling day inside & Hands Wine Company settled on the eastern shores of Cayuga Lake in the Dactyl Lakes region of New York. We’re bottling our premier Blanc Delaware Noir (white from red) made near 100% Pinot Noir grapes. In order to make those wonderful bubbles tap in the bottle, yeast & sugar have been mixed into the underside wine in the tank before filling the bottle (Méthode Champenoise). Once the bottle is filled, we place a closure titled a bidule in the neck of the bottle to capture the yeast for later disgorgement. Finally, we place a crown cap (think beer bottle cap) connected height to clasp it all together.

Tags:Tom Higgins, Susan Higgins, Sparkling Wine, Bubbly, Méthode Champenoise