ELABORATION PROCESS: SPARKLING WINES

Tacama

SPARKLING WINE HARVEST

Before receiving the grape,
it is regularly tasted in
the field and some samples
are taken to the laboratory
for analysis. According to
this, the wine harvest

Tacama

CONSERVATION

At 15-16ºC.
Always separately.
Continuous tastings.

Tacama

TIRAGE

Sugar and yeast is added
to base wine in a closed
environment. Yeast
transforms sugar into
alcohol and carbonic gas
creating foam in the final
product.

Tacama

TARTARIC STABILIZATION

At -5ºC during 15 days.

Tacama

SEMI-BOTTLING

The sparkling wine
is bottled in carefully
washed and sterilized
bottles, then bottles
are closed with a
specially made cork.

Tacama

LABELLING

Labels are put on bottles.
Labels are applied immediately
after bottling unless wine
is subject to an aging period.

Tacama

READY TO SERVE

When the elaboration process
is finished, sparkling Tacama
is ready to enjoy

Tacama

ALCOHOLIC BEVERAGES ARE HARMFUL TO YOUR HEALTH.