FIELD: wine industry. SUBSTANCE: mixture of champagne wine materials is treated, held for 3-5 months, blended, following by holding wine blend for 3-5 months and deaeration. Blend is heat treated to prepare fermentative mixture which is subjected to champagnization treatment. Wine is held in hold, diluted with suitable liqueur and bottles. Wine blend has the following composition, dal per 1000 dal of blend: Aligote, 400-500; Pinod, 200-300; Riesling, 100-200. EFFECT: improved flavor and sparkling properties.
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