Ian Hoare > wrote:

> Remember that there are three ways of introducing CO2 into wine.
> Pumping it in. Fermenting in vats (I'm tempted to say that I see
> little difference between that and using large bottles),
> followed by filling the bottles under pressure, and fermenting
> in the bottles in which the wine is sold with the concommitant
> operations of disgorging and dosing. I think it's reasonable to
> want to specify that you're bottle fermenting.

Ian, don't forget the transvasement method (described in another
posting of mine). It does not seem to have much following, but, as I
have said, one major (and highly regarded) company here in Austria,
Johann Kattus, does it this way:

<http://www.kattus.at/flash4.html>

M.