The best grape wine - The Soviet
The “Soviet Champagne” brand was created in 1928 after the Government ordered the soviet wineries to produce the sparkling wine affordable for the soviet workers. The original Méthode Champenoise was quite complicated and therefore expensive, as it implied fermentation in bottles for 1.5 years for the wine to fully develop its flavor. After that the lees settled in the neck of the bottle, got frozen and removed. Then the bottle was finally corked.
The Russian wine-maker Anton Frolov-Bagreev (1877-1953) managed to speed up the process and simplify the technology. Now the secondary fermentation of wine was induced in special champagne-fermenting water-cooled tanks of large capacity. This cut down the production time from 1.5 years to a month, and made removing of lees obsolete.
In 1936 the Soviet Government decided to build a number of champagne wineries across the