This is an external event delivered by Plumpton College. Please contact Plumpton if you have any queries about this event

The aims of this intensive and technical three-day course are to provide a good level of knowledge and skills in traditional method sparkling winemaking to those who are making and selling sparkling wine.

Topics include:

Day one: Introduces the winemaking theory relating to the key winery operations: tirage, secondary fermentation, disgorging and dosage.

• Tirage and secondary fermentation
• Maturation and lees aging
• Riddling and disgorging
• Dosage

Day 2 (Practical): Focuses on the start of the secondary fermentation in greater detail, and will involve practical activity related to tirage, including the preparation of cultures and adjuvants.

• Yeast culture preparation
• Use of adjuvants
• The bottling process

Day 3 (Practical): Will complete the range of operations specific to sparkling wine with practicals and demonstrations associated with disgorging and dosage.

• Preparing liquer d’expedition
• Dosage trials
• Riddling – use of gyropalletes and pupitres
• Disgorging process

The course ends with a 15-minute multiple-choice exam

The theory day of this course can be completed separately as a standalone course.

8th – 10th April 2024

09:15 – 16:15

Plumpton College campus