Production, crafting and making of champagne: secrets of golden bubbles

Harvesting: the first step in making champagne

It all begins with the grape harvest. This step is crucial, as it determines the quality of the grapes used to produce champagne. In the Champagne region, the harvest typically takes place between late September and early October. This moment requires great precision to ensure the grapes are picked at their optimal ripeness—and always by hand.
Each grape variety used in champagne production has specific characteristics. The three main varieties are pinot noir, meunier, and chardonnay. Blending these grape varieties—known as “assemblage”—results in a wide range of rich and complex flavors.

A quick look at the grape varieties used

Here’s a brief overview of the three main grape varieties in Champagne:

• Pinot noir: Known for its red fruit aromas and structure.
• Meunier: Adds fruitiness and roundness.
• Chardonnay: Renowned for its finesse, freshness, and floral notes.

Pressing and fermentation: extraction and transformation

Once the grapes are harvested, they are brought to the press. This delicate operation aims to extract the juice without crushing the seeds, which could compromise the future wine’s quality. The first juices obtained are called “cuvées,” while the subsequent pressings yield less refined “sizes.”
Next comes the fermentation stage. During this process, the grape juice—called must—is transformed into wine through the action of natural yeasts. Fermentation can last from ten days to several weeks and usually takes place in stainless steel tanks, though some producers still use wooden barrels to add subtle nuances.

Blending: the key to aromatic complexity

Blending is a crucial stage in the making of champagne. It involves mixing different wines from various grape varieties, plots, and harvest years. This delicate art relies on the skill of cellar masters who aim to create a perfect balance of aromas, flavors, and textures.
The goal is to maintain consistent quality year after year. Each champagne house has its own signature taste profile that it strives to preserve. This is why blending requires not only deep knowledge of the available wines but also a clear vision of the desired result.

The traditional method: creating the magical bubbles

After blending, the still wine (without bubbles) must undergo a second fermentation in the bottle to become champagne. This specific technique is known as the traditional method or champenoise method. Here are its main steps:

The tirage stage

During tirage, the wine is bottled along with a liqueur de tirage—a mixture of sugar and yeast. A temporary cap is placed on the bottles, allowing the yeast to transform the sugar into alcohol and carbon dioxide during the second fermentation. This chemical reaction is what creates the famous bubbles.

Aging on lees

After tirage, the bottles are stored horizontally in cool cellars for a minimum of 15 months for non-vintage champagnes and three years for vintage cuvées. During this aging phase, the dead yeast cells—called lees—help develop the wine’s aromatic bouquet.

Riddling, disgorging and dosage: the final refinement

When the wine reaches the desired maturity, it undergoes several steps to remove sediment and prepare it for sale.

Riddling

The bottles are placed on inclined racks and rotated regularly to move the lees toward the neck. This traditional process can be done manually or mechanically using gyropalettes. The goal is to concentrate the sediment near the temporary cap.
This step requires patience and skill to ensure every particle of lees is gathered without disturbing the clear wine.

Disgorging

Disgorging involves expelling the sediment. The bottle neck is plunged into an ice-cold brine bath to freeze the deposit, and the bottle is then quickly uncapped. The internal pressure pushes the frozen plug containing the lees out of the bottle.
This clears the way for the final addition: the dosage liqueur, which determines the champagne’s style (brut, sec, demi-sec) by adjusting the residual sugar level.

Dosage and final bottling

The dosage liqueur completes the champagne, balancing its natural acidity to create a harmonious flavor profile. Finally, the bottles are sealed with a cork and a metal wire cage, ready to be labeled and shipped.
Thanks to all these meticulously orchestrated steps, every glass of champagne tells a story of tradition, heritage, and passion. Tasting champagne becomes a sensory journey, where each bubble reflects the ancestral craftsmanship preserved through generations.