​THE FAMOUS « METHOD CHAMPENOISE »

" ​ONLY THE COMBINATION OF A VERY HIGH QUALITY WINE AND ITS TREATMENT ACCORDING TO THE CHAMPAGNE METHOD WILL TURN IT TO A TRUE CHAMPAGNE."

The harvest

They are exclusively hand to collect intact clusters. They last between 2 and 3 weeks from September to October.

https://www.youtube.com/watch?time_continue=1&v=M2Xyu4QyxCY

Pressing

It is strictly regulated by the designation. Pressing is carried out very quickly after picking grapes, so they do not alter and to prevent the grape skin color juice.

Winemaking

First the first fermentation takes place at low temperature in October in temperature-controlled stainless steel tanks (more rarely in barrels) per grape, wines and vintages. This fermentation will transform the must into wine, a still wine, fruity and dry, with a slight acidity that will hold the foam.

The assembly

It is the foundation stage of each vintage. The head of House and his oenologist marry still wines of different vintages and years to perpetuate the style and constant quality of the house.

The draw or bottling

Sugar and yeast are then added to the assembly prepared according to the chosen proportions

https://www.youtube.com/watch?time_continue=1&v=R59EarGQymI

The foam

In 4-6 weeks, under the action of yeasts and low temperature in the cellars (9 to 11), the second fermentation in the bottle makes sparkling wine.

https://www.youtube.com/watch?v=8b3IybgT9yA

Maturation on lees

The aging allows the wines to develop their specific aromas. It is mandatory minimum of 15 months after the draw and 3 years for vintage Champagne. These are obviously minima.

Riddling

Gradually lowering the deposit of yeast in the cervix in order to expel, after freezing the cervix, during disgorgement. Long exclusively manual, it is now mainly provided by controllers (Gyropallets).

https://www.youtube.com/watch?v=f2bCRHT_1hg

Assay

It allows, by adding the wine to a small amount of dosage liqueur, return to the cuvée a normal level of sugar in the wine. This is the dosage level that differ Brut, Extra Brut, Dry, half Dry

https://www.youtube.com/watch?v=4vJTrh6YLIQ

The dressing

It is done by placing a label and an image carrier collar. The cladding must comply with the many rules of the AOC and often the own obligations of importing countries.

https://www.youtube.com/watch?v=ydktfqcJpIw