"Steve" wrote:

Nils, I didn't know that a tank would be used to do a second
fermentation, thanks for the info.

More than 90 percent of all sparklers worldwide are tank
fermented, I would guess.

Makes me wonder how the wine doesn't go "flat" during bottling.
Guess they must do it quickly.

No, the have a couter pressure bottling line (don't know whether
that's the exact term, in German it's Gegendruck-Füllanlage")
where the wine the sediment is filtered off in the same time.

M.