Champagne vinification: a delicate and refined art

The harvest: the first step toward Champagne

The life cycle of champagne begins with the harvest. The grapes used for champagne—primarily varietals such as Chardonnay, Pinot Noir, and Meunier—are hand-picked. This method preserves the integrity of the grapes and ensures optimal quality.

The grape clusters are then meticulously sorted to select only the best berries. Grape quality is crucial, as it largely determines the final quality of the champagne. Once sorted, the clusters are ready for the next step.

Pressing: extracting the precious juice

Pressing is an essential stage where the grapes are gently crushed to release their juice. Unlike other wines, champagne pressing is done very slowly to avoid extracting tannins from the skins—especially important for black grapes like Pinot Noir.

There are two main types of presses used in champagne making: the traditional vertical press and the more modern pneumatic press. The goal remains the same: to obtain a clear and pure juice, called “must,” which will serve as the base for the next stages of vinification.

Alcoholic fermentation: turning must into still wine

After pressing, the must undergoes alcoholic fermentation. In this step, yeast is added to the grape juice to convert sugars into alcohol. This fermentation usually takes place in stainless steel tanks, although some producers opt for oak barrels to add aromatic complexity to the wine.

This first fermentation is crucial, as it produces the base wine, often referred to as “still wine.” It doesn’t yet contain the signature bubbles of champagne but already possesses some of its distinctive aromatic notes.

Blending: the Art of combining wines

Blending is a key stage in champagne vinification. At this point, winemakers combine different base wines from various plots, grape varieties, or vintages. This process helps maintain a consistent taste profile and creates a complex and harmonious aromatic character.

Here, the creativity and expertise of the cellar master come into play. The goal is to craft a wine that reflects the distinctive style of the champagne house while meeting the expectations of connoisseurs.

Second fermentation: bringing the bubbles to life

Once blending is complete, the wine is bottled with the addition of the “liqueur de tirage,” a mixture of sugar and additional yeast. This is where the second fermentation, also known as the “prize de mousse,” begins.

During this phase, which can last several weeks or even months, the yeasts consume the added sugar and produce carbon dioxide. This process creates champagne’s fine, signature bubbles. The bottles are stored horizontally in cool cellars to encourage a slow and steady fermentation.

Aging on lees: refining the aromas

After the prize de mousse, the bottles remain in the cellar for an extended period—sometimes several years. During this time, the champagne rests on its lees (the deposits of dead yeast cells). Aging on lees enhances the wine’s aromatic and textural complexity.

The aromas evolve during this period, developing notes of brioche, hazelnut, and dried fruit, adding depth to the champagne’s flavor. The longer the aging, the more refined and elegant the champagne becomes.

Disgorgement: removing the sediment

To remove the accumulated lees without losing the precious bubbles, disgorgement is required. This process involves freezing the neck of the bottle to trap the sediment in an ice plug.

This frozen plug is then ejected under the pressure of the carbon dioxide inside the bottle. This operation clears the champagne, leaving it sparkling and transparent, ready for the final touch.

Dosage: adjusting the sweetness

At this stage, a small amount of “liqueur de dosage” (a mixture of wine and sugar) is added to balance the champagne before the final corking. Depending on the amount of sugar added, the type of champagne is defined: brut, demi-sec, etc.

This step fine-tunes the sweetness and completes the champagne’s style while preserving its overall balance. Finally, the bottle is sealed with a cork and wire cage to ensure a secure closure.

Post-dosage rest: final patience

Before hitting the market, the champagne often enjoys a final resting period in the cellar after dosage. This additional time allows the various components of the wine to integrate and the final product to stabilize.

However, each champagne house has its own methods and timelines for this step. Some allow for several months of rest, while others opt for quicker release.

Champenoise method: an unrivaled tradition

This entire process is known as the “champenoise method.” Its strict and rigorous application distinguishes true champagne from other sparkling wines produced around the world. It represents not only an ancient know-how but also a passion and culture deeply rooted in the Champagne region.

This commitment to tradition ensures that every bottle of champagne offers a singular sensory experience, marked by history and the authenticity of its terroir.

Champagne vinification is a fascinating journey, blending science, art, and tradition. Each step—from pressing to the second fermentation, blending, and disgorgement—plays a crucial role in shaping an exceptional wine. These precise and passionate methods honor the meticulous work of winemakers and the richness of the Champagne terroir, offering the world a beverage that symbolizes refinement and celebration.