The 12 Secrets of How Champagne Is Made 🍾✨
Champagne fascinates. A prestigious wine, admired worldwide, it always intrigues us:
What makes it so unique? What are the secrets behind its creation?
Let’s explore together the 12 key steps of Champagne making.
Before we begin: three essentials to know about Champagne
- True Champagne can only be produced in the Champagne region of France, about 1.5 hours northeast of Paris.
- Champagne is officially recognized and protected in over 121 countries. The CIVC (Comité Interprofessionnel du Vin de Champagne) ensures its protection around the globe.
- Strict regulations require a minimum aging of 15 months in the cellar for Brut Champagnes, and 36 months for Vintage cuvées.
The 12 steps of Champagne making
- Harvest
In September, grapes are hand-picked. The harvest date is set by the appellation, not the winemakers. - Pressing
Grapes are gently pressed and the juice is separated by quality: - Fermentation
Yeast is added to transform sugar into alcohol.
A second fermentation, called malolactic (optional), softens acidity and adds buttery or brioche aromas. - Blending
The cellar master blends still wines (without bubbles) from different grape varieties, crus, and years to create the house style. - Bottling (Tirage)
The wine is bottled with a “liqueur de tirage” (wine + sugar + yeast), starting its second life. - Second fermentation (Prise de mousse)
Inside the bottle, bubbles are born naturally during this stage. - Aging on the lees
Bottles rest at least 15 months (often much longer), lying in the cool cellars. This contact with the lees adds complexity, balance, and depth. - Riddling (Remuage)
Bottles are gradually turned to bring the yeast sediment into the neck of the bottle. - Disgorgement
The deposit is removed. This is why Champagne is always crystal-clear, with no sediment. - Dosage
A small amount of sugar is added (or none at all), defining the style: Brut Nature, Extra Brut, Brut, Demi-Sec, etc. - Corking
A natural cork and wire cage seal the bottle. Champagne continues to evolve and can improve with age. - Dressing the bottle
Finally, the bottle is finished with its label, foil, and collar—the elegant signature touch.
In summary
Champagne is a wine of patience and precision.
👉 The longer it ages, the finer the bubbles and the more refined the aromas.
💡 My tip: Choose Champagnes that have aged at least 3 years in the cellar for the most delicate bubbles and complex flavors.
Remember: knowledge, like Champagne, is meant to be shared and savored. Cheers, and see you soon for another sparkling story! 🥂
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