We love to drink it, but do you really know how champagne is made? We can explain 📣
✌🏼 If you too made the same face as Victoria Justice when you were asked how champagne is made, this article is for you!
In our previous article, we shared with you what it was like to work in the vineyard throughout the year. Now that you've got it all figured out about the job of a winemaker, let's move on to the job of the winegrower! In other words, how do you create champagne from grapes?
🍇 After pressing the grapes harvested in September during the grape harvest, the juices (called "musts") are put into tanks...
🥃 Alcoholic fermentation
Yeast and sugar are added creating "still wines", that means without bubbles.
💍 The blending
The oenologist takes over to create a real marriage between several still wines of different vintages and different years. This step will give the character to the champagne and the bubbles are not there yet ...
✨ The draft
This term is used for the bottling of the beverage! A liqueur is added to the wine before capping the bottle with a metal cap. This will trigger the second fermentation called "prise de mousse". The wine will gradually become effervescent 🍾 !
For a minimum of 15 months, the bottles are going to be "put on laths", which means laid out horizontally in a cellar at 10°C. For cuvées millésimées, the legislation requires 3 years of aging.
When the setting of foam is finished, the bottles are going to be gradually turned and finished vertically so that the deposit of yeast added previously, called "lees", end up in the neck of the bottles.
The neck of the bottle will be plunged into a solution at -25° to form an ice cube that will trap the lees. It will be expelled by the pressure of the sparkling wine.
🌡 The dosage
During the disgorging, the vacuum created in the bottle will be filled by a new liqueur called "d'expédition" composed of reserve wine (from previous harvests) and sugar. It is the dosage of this liqueur that will characterize whether the champagne will be called "Nature" (0g), "Extra-Brut", "Brut", "Extra-Sec", "Sec", "Demi-sec" or "Doux" (50g).
🎀 The dressing
The bottles are then closed with a cork, "a muselet" (twisted wire), "the capsule", as well as "the cap" (aluminum part that closes and certifies the champagne). The only thing missing is the label, the back label and can leave the farm to delight your taste buds!
You have no more excuses to make your culture sparkle in the evening 💃🏻 and taste it with delicacy and attention 🥂
B.LIVment yours 😘
- Alcohol abuse is dangerous for your health, consume in moderation -