We take pride in elevating conventional standards to the next level in our sparkling production. To accomplish this goal, our process for sparkling wines follows particular procedures stemming from traditional French law, but adapted and modernized by our founding winemaker Michel Salgues. In addition, we have all the necessary equipment in our winery and control the process fully: from grapes, through tirage and finally to release.
Champagne houses in France by law must use the first 150 of the 180 gallons of juice extracted from each ton. Caraccioli Cellars raises the bar on this regulation as we only use the first 120 gallons per ton. This provides the best “heart” juice from each grape and allows our wines to shine in their purity.
Each secondary fermentation lasts nearly four years with an additional year of aging under cork for a proper marriage between the cuvée and dosage. Our processes are constantly being perfected by our winemaking team, ensuring the Caraccioli sparkling wines are smooth and cultivated.