Once the maturation period on the lees is deemed sufficient, the bottles are placed in a „riddling“ or “remuage” rack where, over a period of six weeks, they
are shaken daily and gradually turned and tipped until they are upside down and the spent yeasts have settled onto the bottom of the closure. The tops of the bottles are then frozen, the plugs of ice containing the sediment are removed (a process called „degorgement“).


The sparkling wine „Classico Hofstätter“ is produced using the same technique as that used in Champagne for almost 300 years: a secondary fermentation takes
place in the bottle followed by long maturation on the lees lasting at least 24 months.