1. Elaboration of the cuvée or base wine
The harvest is sorted out and of good maturity, and undergoes a quick pressing before fermentation, without crushing in order to limit the maceration phenomena. After a light settling of the must, the fermentation is then done at low temperature. The different cuvées are then elaborated after racking, fining and blending of wines from several years and from different parcels (Corray, Champmargot, Val Deney, Vignelle, Champeau).
1. Making the cuvée or base wine
The grapes are sorted and just ripened.
The grapes are sorted and just ripe, and undergo a rapid pressing before fermentation, without crushing in order to limit maceration phenomena. After a light settling of the must, the fermentation is done at low temperature. The different cuvées are then elaborated after racking, fining and blending of wines from several years and from different parcels (Corray, Champmargot, Val Deney, Vignelle, Champeau).
2. Foaming
This is a second fermentation in the bottle after the addition of a "liqueur de tirage". After corking, the bottles are placed horizontally on laths, with fermentation taking place slowly. After a minimum of 15 months, the next step is to migrate the yeast deposit in contact with the cork by "stirring"; the bottles are tilted on "racks", neck down. Once concentrated the deposit is extracted by freezing the end of the neck; this is the "disgorging" (uncorking and expelling the ice cube). The bottles are then filled by adding a "liqueur d'expédition" which allows us to choose the quality of the champagne. (Extra Brut, Brut, Demi - sec).
2. Foaming
This is a second fermentation in the bottle after the addition of a "liqueur de tirage. After corking, the bottles are placed horizontally on laths, as the fermentation should occur slowly. After a minimum of 15 months, the next step is to migrate the yeast deposit in contact with the cork by "stirring"; the bottles are tilted on "racks", neck down. Once concentrated the deposit is extracted by freezing the end of the neck; this is the "disgorging" (uncorking and expelling the ice cube). The bottles are then filled by adding a "liqueur d'expédition" which allows us to choose the quality of the champagne. (Extra Brut, Brut, Demi - sec).
Maceration and fermentation
(Champagne Rosé)
To make our Champagne Rosé, the grapes are carefully sorted, crushed and de-stemmed, then sent to the fermentation tanks. Alcoholic fermentation then begins and lasts an average of 4 to 8 days during which the colouring matter and tannic elements contained in the skins diffuse into the fermenting must.
Depending on the year and the colour of the wine, maceration will be more or less prolonged. Indeed, rosé wines for ageing require a longer maceration in order to obtain a good structure and an aptitude for ageing.
Maceration and fermentation
(Champagne Rosé)
Why does Champagne have bubbles?
The reason is the dissolution of the carbon dioxide from the bottling process when adding sugar and yeast.
the addition of sugar and yeast.
Why does Champagne have bubbles?
The reason is the dissolution of carbon dioxide from the bottling process when adding sugar and yeast. the addition of sugar and yeast.
