Age tone

Age tone for Champagne: A deep insight

Champagne, a symbol of elegance and celebration, is a Sparkling winewhich comes from the Champagne region in France. The production of champagne follows strict regulations that guarantee its quality and uniqueness. One fascinating aspect of champagne is the so-called "ageing tone", which significantly influences the flavour and aroma of this noble beverage.

What is Alterton?

The term "ageing tone" refers to the complex aromas and flavours that develop in champagne through prolonged ageing on the lees (the so-called "sur lie"). During this ageing period, the yeast and the wine interact, resulting in deep, multi-layered flavours. This ageing can take several years and contributes to the development of the characteristic flavours of the champagne.

The yeast storage process

Lees ageing is a crucial step in the production of champagne. After the first fermentation and bottling of the base wine, sugar and yeast are added to initiate a second fermentation. This second fermentation produces carbon dioxide, which is trapped in the wine to form the bubbles that make Champagne so distinctive.

During this yeast ageing period, which lasts at least 15 months for non-vintage Champagne and at least three years for vintage Champagne, the yeast begins to decompose, releasing a variety of aromas and flavours into the wine. This process is known as autolysis.

Flavour profiles of the ageing clay

The ageing tone in Champagne is characterised by a complex and rich palette of aromas. Among the most common are:

• Brioche and toastThese flavours are produced by the autolysis of the yeast and give the champagne a nutty and slightly roasted note.
• Honey and caramelThese sweetish nuances develop over the course of maturation and complement the fresh fruit flavours of the young champagne.
• Dried fruit and nutsWith increasing maturation, flavours of dried apricots, figs and almonds can develop.
• Mushrooms and trufflesThese earthy flavours are typical of very well matured champagnes and give the wine exceptional depth.

Influence of ripening on the texture

In addition to the flavours, ageing also influences the texture of the champagne. Young champagnes are often lively and sparkling with an intense perlage (formation of bubbles). With age, the bubbles become finer and the texture becomes creamier and more velvety. This is the result of the ongoing interaction between the wine and the yeasts during maturation.

The art of disgorging

Another important step in the production of champagne is disgorging. This is the process in which the settled yeast is removed from the bottle. Before disgorging, the neck of the bottle is immersed in a solution that freezes the yeast so that it can be easily removed. Once the yeast has been removed, the bottle is filled with a mixture of wine and sugar (dosage), which determines the final flavour of the champagne.

Different ripening styles

There are different styles of Champagne ageing, each of which can lead to different ageing tones. Some producers favour longer ageing on the lees to produce a richer and more complex wine. Others choose a shorter ageing period to preserve the freshness and fruitiness of the wine. Storage after disgorgement also plays a role. Some champagnes benefit from further ageing in the bottle, while others should be enjoyed immediately after disgorging.

Well-known houses and their maturing styles

Some of the most renowned champagne houses are known for their special ageing styles and the resulting age tones:

• Dom PérignonFamous for its long maturation times, which produce complex and multi-layered flavours.
• Krug: Known for its deep, nutty character and long maturation on the lees.
• BollingerThis producer prefers a long yeast maturation, which leads to rich, bready flavours.

Final thoughts

Ageing is a fascinating aspect of champagne that significantly increases its complexity and depth. Careful maturation on the lees and the art of disgorging develop multi-layered flavours and a velvety texture that make Champagne a unique pleasure. Whether young and sparkling or mature and complex - champagne offers something for every taste and remains a symbol of luxury and pleasure.

 

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