Cellier

The term "cellier" refers to a wine cellar or storage room in which wine and champagne are stored. These cellars are often underground and provide ideal conditions for the storage and ageing of wines and sparkling wines. The cellier plays a central role in the production and storage of Champagne, one of the most famous and prestigious sparkling wines in the world.

History and significance of the cellier

Historically, wine cellars have a long tradition dating back to ancient times. The Romans were known for their sophisticated wine cellars, which they built in the regions they conquered. In Champagne, a region in north-east France, wine cellars were used in the Middle Ages by monks and nobles to store their wine. These cellars were often carved into chalk cliffs, which earned them the name "Crayères".

The cellar is more than just a storage room; it is a place where the wine can breathe and mature. The constant temperatures and high humidity in the underground cellars create ideal conditions for this process. The art of wine storage in a cellar is to nurture the wine over the years and give it time to develop its full aroma and flavour.

The role of the cellier in champagne production

Champagne is produced using the traditional method known as the "Méthode Champenoise". This process involves several steps in which the cellar plays a decisive role. After the grapes have been harvested and the first fermentation has taken place, the wine is bottled and undergoes a second fermentation. This takes place in the cellar and is responsible for producing the carbon dioxide in the champagne.

During the second fermentation, known as "prise de mousse", yeast and sugar are added to the wine before the bottles are sealed with a crown cap. The bottles are then stored horizontally in the cellars, where fermentation progresses slowly at constantly cool temperatures. This phase can last from several months to years, depending on the desired style and quality of the champagne.

After the second fermentation, the bottles must be shaken to move the yeast into the neck of the bottle. This process, known as "riddling" or "remuage", can be carried out manually or by machine. The bottles are gradually moved into a vertical position until the yeast collects in the neck of the bottle. This process also takes place in the cellar, as stable conditions are necessary to ensure even maturation.

The next step is "disgorging", in which the yeast is removed from the bottle. This is done by freezing the neck of the bottle and then removing the yeast plug. The bottle is then sealed with a cork and an agraffe and placed back in the cellar for final maturation.

Influence of the cellar on the quality of the champagne

The quality of a Champagne depends heavily on the conditions in the cellar. The constant temperatures, which average around 10-12°C, and the high humidity of around 70-90% are crucial for the slow and even ageing of the wine. These conditions prevent the wine from ageing too quickly and help to develop the fine flavours and structure of the champagne.

Another important aspect is the cleanliness and care of the cellar. Dust and dirt can affect the quality of the wine, so cellars are regularly cleaned and maintained. Modern technologies such as air conditioning and humidifiers are often used to ensure optimal conditions, especially in regions or cellars that do not naturally offer the ideal conditions.

Examples of famous cellars in the Champagne region

There are many famous wine cellars in Champagne that are well worth a visit. The cellars of the great champagne houses such as Moët & Chandon, Veuve Clicquot and Dom Pérignon are known for their impressive underground passages and centuries of history. These cellars often extend over several kilometres and house millions of bottles of champagne, which are stored in various stages of maturation.

One particularly remarkable cellar is that of Ruinart, the oldest champagne house in the world, founded in 1729. The Ruinart cellars are carved into the chalk cliffs of the region and provide a breathtaking backdrop for the ageing of their high-quality champagnes.

Another example is the house of Taittinger, whose cellars are located in the ruins of an old abbey. These historic cellars are not only important for the ageing of champagne, but also as cultural heritage of the region.

Conclusion

The cellar is an essential part of Champagne production and plays a crucial role in developing the unique flavours and quality of the final product. The historic and modern cellars of Champagne bear witness to a long tradition of winemaking and offer an insight into the art and science of ageing Champagne. The careful care and optimal storage conditions in the cellars help Champagne to maintain its worldwide reputation as the king of sparkling wines.

 

 

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