The technique calls for two fermentations, the first in the fermenting tanks and the second in the bottle itself (a process known as the methode champenoise).
In the 1870s Törley apprenticed in Reims; at first for the Roederer plant and later for Delbeck and as a result, he became very knowledgeable about champagne production.
wine | production company | production | April Wine | Champagne (wine) | Master of Wine | Production | Last of the Summer Wine | Wine Spectator | Wine | Mass production | Iron & Wine | French wine | Toyota Production System | Port wine | Toni Wine | The World of Fine Wine | Sacramental wine | California wine | Bordeaux Wine Official Classification of 1855 | Argentine wine | Slovenia (wine) | production music | Production company | Minister of Aircraft Production | mass production | International Wine and Spirit Competition | Grand Production | Champagne (wine region) | Bordeaux wine regions |