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Champagne
Champagne wines are exclusively produced from grapes grown, harvested and made into wine within the Champagne
delimited region, in France. Champagne wines are produced by natural yeast fermentation in the bottle, in
accordance with strict criteria laid down in the Champagne regulatory framework covering every aspect of
winemaking.
Principal rules:
• Just three authorized grape varieties: Chardonnay, Pinot Noir, Pinot Meunier
• Juice extraction strictly limited to 102 litres of must per 160 kilos of grapes
Pressing Riddling
Debourbage Resting
Topping Up Dosage
Second Fermentation
01. Picking
The harvest is in September, 100 days after flowering. Its is extremely critical to ensure that the grapes are picked up
at the right ripeness.
The rotten grapes are removes (Triage) in order to improve the quality of wine.
02. Pressing
Most champagne houses still use a
traditional vertical press, holding 4,00 kg of
grapes (marc). These presses are also called
as ‘Coquard’ presses after the manufacturer.
The ‘must’ bubbles violently for about 2 weeks converting the sugar into alcohol. The fermentation tempartue also
varies between 12-25 C. Most winemakers use a strain of yeast specially developed by the CIVC.
Immediately after the first fermentation, most champagnes undergo malolactic fermentation. The result is called vin
clair.
05. Topping Up
The casks are topped up 2 or 3 times to prevent the bacteria from altering the character of the wine.
Blending wines from different crus Blending wines from different but Blending wines from different years
complementary grape varities
14. Disgorgement
This is the removal of the deposit
in the neack of an inverted bottle.
The traditional method is by hand
or by mechanical means where the
bottle neck is placed in freezing
bath where sediment plug is frozen
for removal. The conventional way
of achieving this is to freeze the
bottle neck and deposit by
plunging the necks of the inverted
bottles into a tray of freezing
solution. The bottles are then
upended, opened and the deposit
flies out as a solid pellet of ice.
15. Dosage
Bottles are then topped wup with a mixture of winr and sugar (Liqueur d’expedition) with a proper champagne
cork held on a wire with a wire muzzle and prepared for labeling. The quantity added varies according to the
style of Champagne:
Style Category
Extra Brut Ultra dry
Brut Very dry
Extra dry / Extra sec Dry
Sec Dry
Demi sec Medium dry
Doux Sweet or rich
16. Recorking
A final or a composite cork in 3 sections is fastened wth a wire cage, wired down to resist the pressure of the
carbon dioxide contained in the wine. The only indication of the age is the shape of the cork when the bottle is
opened
17. Shaking
Bottles are given a good shake to distribute the
dosage evenly.
18. Resting
The wine is rested for 4-6
months to allow it to marry and
settle down
19. Packaging
Step One : tilt the bottle slightly, always pointing the bottle safely away from yourself or any other
person; then untwist the metal loop to loosen the wire cage
Step Two : remove the wire cage and foil wrapping, meanwhile keeping a firm grip on the cork
Step Three : still holding the cork firmly, gently rotate the bottle (NOT the cork) with your other hand so
the cork comes sliding – not popping – out.