Winemaking in Champagne

Overview

• Winemaking in Champagne employs the exclusive "method Champenoise."
• The process starts similarly to still white winemaking.
• The region is protected and known for its intricate winemaking process.

Harvesting

• Grapes are harvested by hand to select the best berries and avoid contamination.
  • Hand-picking avoids issues like bird nests, rotten grapes, etc.
• Grapes are collected in small buckets to prevent premature crushing.

Pressing

• Grapes are pressed, not crushed, to make white wine from black grapes.
• Traditional presses include the coca/basket press, but pneumatic presses are also used.
• Pressing is crucial and heavily regulated.
  • Only 2,550 liters of juice is extracted from every 4,000 kg of grapes.

Juice Classification

• Vin de cuvée: First 2,050 liters, high quality, used for premium wines.
• Vin de taille: Remaining 500 liters.

Fermentation

• Juice is transferred to stainless steel vats or oak barrels.
• Sediment is settled and removed (debaubage).
• Alcoholic fermentation transforms sugars into alcohol and CO2.
• Malolactic fermentation is optional; some producers avoid it to maintain acidity.

Regional Exclusivity

• Champagne is a specific region; only wines from this area can be called Champagne.

Blending (Assemblage)

• Critical process done by the master blender.
• Involves blending wines from different grape varieties, villages, and vineyards.
• Non-vintage wines include different vintages.

Secondary Fermentation

• Mixture of sugar and yeast (liqueur de tirage) added to induce fermentation in-bottle.
• Bottles sealed and stored, allowing carbonation.
• Yeast settles as lees imparting flavors through autolysis.
• Aging occurs for at least 2 years, more for vintage champagnes.

Riddling and Disgorgement

• Bottles rotated to collect yeast in the neck.
• Disgorgement involves freezing the bottleneck and removing the cap to eject yeast.

Dosage and Corking

• Sugar added post-disgorgement for balance (dosage).
• Corked and left to settle before sale.

Conclusion

• Despite technological advances, the fundamental method Champenoise remains unchanged.
• Champagne is a twice-fermented wine with its second fermentation occurring in-bottle.