Producer's notes: RBL’s bubbles are originated by the primary fermentation of the must, differing substantially from conventional sparkling processes – Champenoise and Charmat, both made by inducing a secondary fermentation of a wine by the addition of sugar and yeasts. Our starting point is therefore a must, not a finished wine. The bubbles are made by retaining in the fermenting must the CO2 produced in the final stages of its fermentation. So there is no secondary fermentation – there is no need for it – and therefore no addition of sugar nor yeasts. In this way the grape variety retains its aroma and salinity in a primary frame.
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