Wine-making
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Pressing
Grapes are picked by hand and pressed the same day. Our press can accept 4,000 kg of grapes at each pressing (traditional quantity called a "marc"). During the pressing, the juice flows into special vats called "belons". The juice will then decant: this is the "débourbage" (must clearing). At the same time, the wine-maker carries out the process of sulphiting to protect the must from oxidation in contact with the air and to facilitate the decanting stage. The juice, now called "must", is racked with the aid of pumps and then stored into fermentation vats.
Fermentations :
The alcoholic fermentation takes place in the vats. It lasts about three to four weeks. The grape sugar is then converted into alcohol and carbon dioxide is produced. At this stage, the must is boiling while making a small noise: this is called "bouillage" (boiling). Space is left in the fermentation tanks to avoid the must boiling over. When this fermentation is finished, the wine is racked to remove foreign matters.
The malolactic fermentation (biological process) can be spontaneous or controlled. The malic acid of the wine is then transformed into lactic acid through the action of specific bacteria. This operation considerably reduces wine acidity.
Then comes the clarification :
the wine is clarified by filtration to eliminate the remaining matters that would be prejudicial to the aromas.
Blending :
In April, the wines from the different vats are tasted and blending trials are carried out. Blending is made by combining the wines of the year coming from different vines with a certain amount of reserve wines set aside from previous harvests. Blending is a very delicate operation and notably an essential stage to achieve a consistent taste.
Bottling :
Once the blending operation is over, sugar and yeast are added before bottling so as to trigger further fermentation in the bottles. The yeast transforms the sugar into alcohol and carbon dioxide (CO2); this gas remains trapped in the bottles.
Effervescence capture :
The fermentation which takes place in the bottles is called "prise de mousse" (froth forming). It requires about one month and a half and should develop slowly to obtain fine bubbles. The bottles are stored horizontally and protected from light, at a temperature of 9-12°C.
Ageing :
The wine must then age for a certain time: at least 15 months for a non-vintage Champagne and 3 years for a vintage one. This is the time when the taste and aromas gradually develop.
Riddling :
During the ageing phase, a deposit has formed in the bottles, which should be removed. To that end, the bottles are inclined – neck downwards – on sloping racks called "pupitres" so that the deposit can settle onto the bottle neck. During three weeks, the bottles are then given a quick twist of 1/4 of a turn each day, at the same time brought progressively to a more vertical position. When the bottles are almost vertical (neck downwards) and the deposit has settled onto their neck, the riddling operation is over. The disgorging phase can now start…
Disgorging :
Disgorging aims at expelling the deposit – which has been frozen beforehand – under the action of the bottle internal pressure. A small amount of liqueur made of sugar and old wine is then added according to the type of wine. The bottle receives its final cork covered by a wire cage.
Labelling :
The final stage consists in putting the label, a tinfoil capsule and a neck band. Champagne labelling is subject to strict rules.
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