Charmat, or Cuve-Close, Method
Traditional, Champagne Method
There are many names for this method of producing sparkling wine; the Champagne method, traditional method, or méthode Champenoise are all correct in describing what is, in essence, a highly carbonated bottle conditioned sparkling wine. The method was perfected in 17th Century France by Dom Pérignon, a Benedictine monk, and sees sugar and yeast added to the wine, bottled and aged for at least 1yr on lees before being riddled and disgorged to remove sediment.
Pressure: over 6bar
Throughout his experience in the industry, founder and sparkling beverage master, Ramsey Khairallah, has always been drawn to interesting, complex, and distinct beverage styles. Whether it be apples, grapes, or honey, Ramsey’s unique approach creates the imaginative products that we wish to showcase with The Old Tun.