Wine blending undergoes necessary laboratory assay. After regular filtration, it shall be added with triage liquor, starter and bentonite as fining agent.

Tirage blend obtained is bottled and bottles shall be corked with specially designed plug with metal bracket. Further, bottled triage is stored in the shop for three-year ageing.

Product of fermentation of sugar is carbon acid, but it dissolves in wine as a result of absence of the possibility to go out. For time of a long ageing, the wine becomes saturated with carbon acid, which, in its turn, emits in the beaker as bulb, and forms "sparkling" of wine. Therefore, the yeast that causes secondary fermentation, play key role in making of sparkling wine. At the first time, this process appeared in the wine that became non-aged due to cool climate of Champagne Province, otherwise, nowadays many people would not know about existence of this French province. But today, sparkling of bubbles in the beaker is worth its way of gold for true connoisseurs of Champagne.

The most long-lasting experiments in the Champagne making were those with bottle. During fermentation, carbon acid pressure to which the bottle sides are exposed reaches up to 6 atmospheres; after long-lasting ageing, crystal lattice of glass going to be destroyed and thus, secondary utilization of the Champagne bottle is not allowed.

Artyomovsk Winery uses by making Sparkling wine only best bottles, quality of which meets all necessary requirements.