06 Oct, 2015

History of Champagne Part Two

06 Oct, 2015

In 1638 born Pierre Perignon, a vineyard manager who noted that the wine in the Winter tended to drop  the bubbles and therefore he thought of a possible second fermentation would be carried out inside the bottle.

Perignon used the technique of Spanish pilgrims with which closed canteens, using cork and also added a string to facilitate the second fermentation.

Thus the Champanoise method it was improved by establishing ground rules for development   the frothy drink we know today.

Come over  to celebrate  accompanied with the most exclusive Champagne in the Meat Market San Juan.

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