• Most champagne producers use crown caps for the second fermentation and subsequent lees aging, although there are still a few who continue to work with cork. Using cork twice in the lifetime of a wine is labor-intensive, and it does carry an increased risk, effectively doubling the opportunity for cork taint. Advocates of cork, however, believe that it imparts an imitable character to the wine, one that cannot be achieved by using crown capsule.

    Raphaël Bérèche of
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