In the Cellar
In the cellar
Pressing: the grapes, which are transported with great care, are pressed whole just after picking to avoid colouring of the juice (they are black-skinned grapes).
Blending: There are 3 grape varieties used for making champagne: pinot noir, meunier and chardonnay. The blending of these grape varieties creates harmonious wines with impeccable taste and quality. The winemaker decides on the proportion of each grape varieties to produce his cuvées.
Bottling (tirage) and birth of the bubbles: effervescence comes as a result of the second fermentation in the bottle. The foaming is the result of the addition of sugar and yeast at the moment the wine is bottled. The yeasts consume the sugar and release alcohol and carbon dioxide into the wine ...A few weeks later, thousands of bubbles trapped in a bottle that perhaps you will taste ...But you will still have to be patient, because it is advisable, according to the legislation, to let the wine age for at least 15 months in the cellar. But in reality, the duration is often longer (3 or 4 years).
Riddling and disgorging: the fermentation yeast deposit is riddled and moved to the neck of the bottle, where it is expelled by freezing the neck.
Dosage: is the final touch to the wine, it is the addition of dosage liqueur (the quantity added is to sweeten the sugar-free wine at the end of fermentation) just before the final sealing of the bottle by its cork and muselet.
Give us a few more minutes to dress our bottles by a label to stamp our signature on the champagne.