Oenology

Oenology is the science of wine, and it covers every aspect of viticulture, winemaking and wine appraisal. When we apply oenology to champagne in particular, we enter a fascinating field that brings together traditional craftsmanship and scientific innovation.

Champagne is a sparkling wine from the Champagne region in northern France. Making it is a highly complex process with several stages: pressing the grapes, fermentation, the formation of the bubbles (second fermentation) and ageing.

1. Terroir and grape varieties

The first step in the oenology of champagne is the choice of terroir. Terroir encompasses the geological, climatic and ecological conditions that influence how the vines grow. In Champagne the soils are predominantly chalky, which provides excellent drainage and a good supply of minerals. These soils are ideal for the three main grape varieties used for champagne: Chardonnay, Pinot Noir and Pinot Meunier. Chardonnay brings freshness and elegance, Pinot Noir gives body and structure, and Pinot Meunier contributes fruitiness and a certain roundness.

2. Pressing

After the harvest the grapes are pressed to extract the juice. The pressure applied is crucial for capturing the best aromas and the necessary balance in the juice. The first pressing, the "cuvée", is preferred because it yields the juice of the highest quality. The second pressing, the "taille", contains more bitter compounds and is mostly used for other wines.

3. First fermentation and assemblage

The juice is then fermented in stainless steel tanks or oak barrels. The first fermentation turns the sugars into alcohol and produces the base wine, known as the "cuvée". This base wine is then blended in the assemblage, in which different wines are combined to achieve the desired style and flavour. The blend can also include reserve wines from earlier vintages to ensure consistency and complexity.

Moët & Chandon Champagner Haus

4. Second fermentation and the formation of bubbles

The most important step in making champagne is the second fermentation, which takes place in the bottle. A mixture of sugar and yeast, the so-called "liqueur de tirage", is added. The bottle is then sealed, and the yeast begins to convert sugar into carbon dioxide and alcohol. This creates the characteristic bubbles of champagne. The process usually takes several weeks to months.

“The second pressing, the "taille", contains more bitter compounds and is mostly used for other wines.3.

5. Ageing and riddling

After the second fermentation the champagne has to age to develop its aromas. This happens in the cellars, where the bottles are stored on their sides. During ageing, a deposit of yeast, known as the lees, builds up in the neck of the bottle. To bring the lees into the neck, the bottles are regularly turned and gradually tilted into a vertical position. This process is called "remuage" (riddling) and can take up to two months.

6. Dégorgement and dosage

Once the champagne has been riddled, the lees must be removed. This is done by "dégorgement" (disgorgement), in which the neck of the bottle is frozen so that the plug of yeast can be ejected. The bottle is then topped up with a mixture of wine and sugar, the "dosage", to achieve the desired flavour and level of sweetness. The dosage is a decisive step, as it shapes the final taste of the champagne.

7. Finishing and refinement

After the bottle has been topped up, it is corked again and must rest for a while to settle before it is released for sale. The whole process from harvest to finishing can take several years, which makes champagne one of the most labour-intensive and expensive wines.

8. Oenological considerations

Many factors play a part in the oenology of champagne. Temperature control during fermentation, the choice of yeast strains and the length of ageing all influence the quality and character of the finished wine. The decisions about the assemblage and the dosage are also decisive for the consistency and taste of the champagne.

In short, the oenology of champagne is a complex and meticulous process that demands deep knowledge of winemaking techniques and a fine sense of taste and quality. Every phase, from selecting the grapes to the final bottling, contributes to the uniqueness and exclusivity of this noble sparkling wine.