Bottling day at Heart & Hands Wine Cast located on the eastern shores of Cayuga Lake in the Dactyl Lakes region of New York. We’re bottling our oldest Blanc de Noir (albescent from red) made with 100% Pinot Noir grapes. In command to make those divine bubbles salsa in the bottle, yeast & sugar human been mixed into the base wine in the tank before filling the bottle (Méthode Champenoise). Once the bottle is filled, we place a closure called a bidule in the collar of the bottle to capture the yeast all for later disgorgement. Finally, we stick a crown cap (think brewage bottle cap) on top to hold it all together.

Tags:Tom Higgins, Susan Higgins, Sparkling Alcohol, Champagne, Méthode Champenoise