Aging Sparkling Wine
Allowing sparkling wine to remain in contact with the lees for some period of time after the second fermentation is also known as “en tirage.” Many producers and consumers believe that aging wine in contact with this sediment will result in a superior product.
The Importance of Aging Sparkling Wine
Because it takes time and capital, sparkling wines that bottle aged for an extended period before going on the market are usually quite pricey. The best Champagne is bottle aged sur lie for several years before they are disgorged and the cork has been inserted.
After the liquer de tirage has been added and the second fermentation is complete, dead yeast cells and other debris remain in the bottle. Sparkling wines that are aged in contact with these dead yeast cells have a creamy texture.
After the wine has been disgorged, there is some disagreement as to whether additional aging will improve the wine. Certainly the wine should rest for some period to avoid bottle shock.
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