Abstract: A technical cap is provided formed of composite material and a method utilizing the technical cap for the production of fizzy and sparkling wine through fermentation in a bottle capped by the technical cap and re-fermentation in a bottle to which fizzy and sparkling wine fermented in an autoclave has been transferred unfiltered by a pressurized bottler. The method includes maintaining the secondary fermentation or re-fermentation yeasts inside the bottle and the re-fermented wine inside the bottle is not oxidized, due to the lack of oxygen so that sulfites need not be added to the re-fermented wine for preservation, when the re-fermentation yeasts and sediment following fermentation are removed from the bottle.