There are three champagne wineries of this kind in the world. They all lie in the core of the mountain and are joined to the outside world through a 200-meter-long tunnel.
The company settled down there because the constant temperature, which ranges between 16 and 18º C, is ideal for the development and storage of the champagne produced.
The guides of the winery explain the process of transformation of wine into champagne and reveal the percentages of sugar added in order to give origin to the different varietals.
“Yeast and sugar is added to the wine and the mixture is hermetically closed. The yeast consumes the sugar, which begins to give off carbon dioxide, which is mixed with the liquid and creates the typical bubbles that change it into champagne.”
After this process, the temperature of the tanks containing the beverage is lowered and the yeasts are suppressed.
Cavas de Zonda Champagne Winery
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16 kilometers away from the center
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In the core of the mountain
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In the department of Rivadavia
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Between 16 and 18º C
The first champagne obtained is called "nature". If 8 grams of sugar per liter are added, the champagne is turned into extra-brut. Instead, if 13 grams of sugar per liter are added, the champagne is brut. Finally, if 33 grams of sugar are added, the champagne will be demi-sec. Sweet champagne contain over 50 grams of sugar per liter.
In the end, the liquid is filtered and bottled. Then, the cork and the muzzle are inserted and the product is ready for sale. It needs no aging, as the younger the champagne, the better its quality.
After the explanation, visitors are led to the room where the Cavas de Zonda champagne is tasted. Some products made in the winery may be acquired in the salesroom, which also operates inside the mountain.
Marcelo Sola 
Gentileza Tiempodesanjuan.com
