Pressing

1. the harvest

Vinification begins with the grape harvest, which traditionally takes place in early to mid-September in the Champagne region of France. The selection of the grapes is crucial; they must be harvested at the optimum point of ripeness in order to achieve the ideal balance of sugar and acidity. The quality of the grapes directly influences the flavour and structure of the champagne.

2. the press

After the harvest, the grapes are transported to the press. In the Champagne region, traditional pneumatic presses are used. These presses work with gentle pressure to crush the grapes and release the juice without extracting the bitter substances from the seeds and skins. The aim is to extract the juice (must) in as pure a form as possible.

In Champagne, a distinction is made between "cuvée" juice, which is obtained from the first 2,050 litres, and "taille" juice, which comes from the last 500 litres. Cuvée juice is considered to be of higher quality and is used for the production of premium champagne, while taille juice is often used for less sophisticated products or for the production of base wines.

3. fermentation

The pressed grape juice is then transferred to stainless steel tanks or oak barrels, where the first fermentation takes place. This process transforms the sugar in the grape juice into alcohol and CO2. The duration of fermentation can vary, but influences the flavour profile of the champagne. During the second fermentation, which takes place in the bottle, the champagne becomes really effervescent.

4. the assemblage

After the first fermentation, the wines are blended to achieve the desired flavour. This is called assemblage. The winemaker combines different wines from different vintages and/or sites to create a balanced flavour profile. This is particularly important for the production of non-vintage champagnes, where consistency and quality must be guaranteed from year to year.

5 The second fermentation

The wine is then fermented with a mixture of sugar and yeast (Liqueur de Tirage) into the bottle, where the second fermentation takes place. This fermentation is responsible for the formation of the fine bubbles that characterise champagne. The bottles are then sealed and stored for several months or even years to achieve the desired perlage and maturation.

6. shaking and disgorging

Once the second fermentation is complete, the bottles must be riddled to collect the yeast that has settled on the neck of the bottle during fermentation. This is usually done in special riddling desks or riddling machines. The next step is disgorging: The neck of the bottle is frozen to freeze the yeast particles, which are then removed by a small blast of pressure.

7. the dosage

After disgorging, a small amount of sugar (liqueur d'expédition) is added to sweeten the champagne to the winemaker's taste. This is the last step before the bottle is finally sealed. The amount of sugar added influences the style of the champagne, from brut (very dry) to doux (sweet).

8. maturation

The finished champagne is then stored for several months to years in the cellars of the Champagne region to further develop and refine its flavours. During this time, the champagne matures and develops its characteristic complexity and elegance.

To summarise, the vinification of Champagne is a precise and artful process based on tradition and expertise. Every step, from harvesting to ageing, influences the quality of the final product and helps to ensure the high level of craftsmanship that makes champagne so highly prized around the world.