The production of Champagne is a complex and highly regulated process, known as the traditional method or méthode champenoise. Here's a step-by-step overview of how Champagne is made, along with links to websites for further exploration:
1. Grape Harvest:
- Champagne is typically made from a blend of three primary grape varieties: Chardonnay, Pinot Noir, and Pinot Meunier.
- Grapes are hand-picked to preserve their quality and sorted rigorously to remove damaged or unripe berries.
- Learn more about Champagne grape varieties and harvesting on Wine Spectator.
2. Gentle Pressing:
- The whole grapes are gently pressed to extract the juice. Only the first, purest portion of the juice, known as the cuvée, is used for Champagne.
- The remaining pressings, called the taille, may be used for other wine styles or purposes.
3. Fermentation:
- The cuvée is fermented in stainless steel or oak vats to create a base wine.
- Yeast and sugar are added to start the primary fermentation process, converting sugars into alcohol.
- Explore the fermentation process on Champagne.fr.
4. Blending:
- Master blenders, known as chefs de cave, create a cuvée by blending wines from different vineyards, grape varieties, and vintages.
- This artful blending is the heart of Champagne production, ensuring a consistent house style.
5. Bottling:
- The base wine is transferred to bottles, and a mixture of yeast and sugar, called liqueur de tirage, is added.
- This initiates a second fermentation in the bottle, creating carbon dioxide, which is trapped and carbonates the wine.
6. Aging on Lees:
- Bottles are aged on their sides in cellars for a minimum of 15 months (for non-vintage) and longer for vintage or prestige cuvées.
- During this time, the wine interacts with the lees (dead yeast cells), which contribute to flavor complexity and texture.
7. Riddling:
- Bottles are gradually turned and tilted, encouraging the lees to settle in the neck of the bottle.
- This process is traditionally done by hand, but modern techniques also include mechanization.
8. Disgorging:
- The neck of the bottle is frozen, trapping the lees in an ice plug.
- The bottle is then opened, and the pressure from the carbonation ejects the ice plug and lees.
9. Dosage:
- A mixture of wine and sugar, called the dosage, is added to adjust the sweetness level.
- The amount of sugar determines the style of the Champagne, from brut (dry) to demi-sec (sweet).
10. Corking and Aging:
- The bottle is sealed with a cork and metal cage, and it is aged further to allow the flavors to harmonize.
11. Labeling and Packaging:
- Champagne bottles are labeled, and they receive their final packaging before being shipped to market.
Champagne production involves numerous additional steps and quality control measures, resulting in the world's most celebrated sparkling wine. The art of Champagne-making is a complex and fascinating process, with each step contributing to the final product's uniqueness. For in-depth information and resources on Champagne production, visit the Champagne Bureau, USA.