How Sparkling Wine is made - methods

How sparkling wine is made

Secondary fermentation (Méthode Charmat)

At the Rotkäppchen winery in Freyburg, the various cuvées of the traditional sparkling wine collection are made from selected European base wines. The wine makers see to an individual composition of the base wines and monitor the fermentation and ageing process in large pressure tanks. 

On a normal working day, the Rotkäppchen Sektkellerei bottles up to 150,000 bottles of the traditional sparkling wine collection  - the cuvées Dry, Semi Dry, Mild, Rosé Dry and Rubin.

Bottle fermentation/transvasation

The wine makers of the Rotkäppchen winery only use the finest base wines for the production of our various Rotkäppchen bottle-fermented cuvées. Fermentation starts in the rock vaults below the cellar where the wine ages on the lees for at least nine months to become a sparkling wine characterised by a mousse of fine bubbles.

After the secondary fermentation, the sparkling wine is rebottled and its wine lees removed in a very gentle fashion. The natural cork preserves the very fine sparkling. 

Traditional bottle fermentation

The finest sparkling wines of the highest quality level are hand-made in the traditional ageing cellars of the Rotkäppchen winery. Only sparkling wines traditionally riddled, disgorged and sold in the bottle in which the fermentation occurred can be labelled “Klassische Flaschengärung” (traditional bottle fermentation). It goes without saying that our wine makers allow this sparkling wine an ageing period far beyond the 9 months required by law.

As this tradition has it, every single bottle is manually riddled by a quadrant every single day until the lees have settled in the bottleneck and are ready to be disgorged. Selected pinot blanc wines from the Saale-Unstrut region lend the classic sparkling wines made by traditional bottle fermentation their individual character – and their excellent reputation among connoisseurs. 


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