Dépôt

Dépôt in champagne: an in-depth look

Champagne is a symbol of luxury and festivity, and its production is an art that requires precision and patience. A central part of the Champagne production process is the concept of dépôt, which is often translated as "lees deposit" or "lees lees". This element plays a crucial role in the flavour and quality of the final product.

What is Dépôt?

Dépôt refers to the yeast particles that are deposited in the bottle during bottle fermentation. During the production of Champagne, the sparkling wine undergoes a second fermentation in the bottle, known as the "Méthode Champenoise". During this process, the yeast and yeast waste, known as "lies", release their flavours and aromas into the champagne.

The bottle fermentation process

After the first fermentation of the champagne, the wine is bottled and a mixture of sugar and yeast is added to initiate the second fermentation. During this fermentation, carbon dioxide is produced, which is responsible for the bubbles in the champagne. The yeast converts sugar into alcohol and other flavouring substances, and this is also when the yeast particles are formed, which are deposited at the bottom of the bottle. This lees or dépôt can remain at the bottom of the bottle for several months to years, depending on the desired style of champagne.

The meaning of Dépôt

The dépôt contributes significantly to the complexity and flavour of the champagne. During ageing, the yeast releases valuable flavours such as yeast and bread notes, which give the champagne depth and finesse. This is particularly the case with high-quality champagnes that are stored on the lees for a long time in order to develop and refine their flavours.

Removing the dépôt: shaking and disgorging

To clarify the champagne and remove the yeast particles, the champagne undergoes two main processes: "riddling" and "disgorging".

1. Shake (remuage): During this process, the bottle is placed in special vibrating desks in an inclined downward position and regularly rotated so that the dépôt gradually moves towards the neck of the bottle. This can take several weeks and requires precise manual labour or the use of automated machines.
2. Disgorging (dégorgement): After the dépôt has travelled to the neck of the bottle, the neck of the bottle is immersed in an ice bucket to freeze the dépôt. The frozen yeast plug is then spun out and the bottle is filled with a mixture of wine and sugar (the "dosage") to determine the final flavour of the champagne.

Influence on the quality of the champagne

The way in which the dépôt is removed and how long the champagne remains on the lees has a significant influence on the quality and flavour of the final product. Champagne that has been left on the lees for longer often develops greater complexity, a creamier texture and richer flavours.

Champagne producers who produce particularly high-quality champagnes invest a great deal of time and effort in caring for the dépôt and carrying out the riddling and disgorging processes. This attention to detail helps to ensure that the flavours and texture of the champagne are at an exceptional level.

Summary

The dépôt is an essential part of champagne production, which not only influences the texture and flavour of the sparkling wine, but also increases the complexity and depth of the end product. The processes of riddling and disgorging are crucial to achieving a clear and high quality Champagne. Understanding and careful handling of the dépôt is therefore of central importance to any Champagne producer committed to the pursuit of perfection in the art of Champagne making.

 

 

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