Méthode champenoise

The méthode champenoise is the precise method legally required in France to produce the sparkling wine called Champagne. The process is also known as "the traditional method".

Champagne is typically made from three grape varieties: Chardonnay, Pinot Noir, and Pinot Meunier. The grapes are hand-harvested to ensure quality and avoid damage to the fruit. Once harvested, the grapes are pressed, and the juice is fermented to create a base wine.

The base wine undergoes an initial fermentation, converting the grape sugars into alcohol. This still wine is generally high in acidity and low in alcohol. Different batches are often blended to achieve the desired flavor profile, a process known as assemblage.

To create bubbles, a mixture of sugar and yeast, called the liqueur de tirage, is added to the base wine, which is then bottled and sealed with a temporary cap. The wine undergoes a second fermentation inside the bottle, producing carbon dioxide. This step is critical for creating Champagne's signature effervescence.

After the second fermentation, the wine is aged on its lees (dead yeast cells) for a minimum of 15 months for non-vintage Champagne and 36 months for vintage Champagne. During this time, the wine develops complexity and flavor.

Once aging is complete, the bottles undergo riddling, a process that gradually tilts and rotates the bottles so that the sediment (lees) moves to the neck of the bottle. This prepares the sediment for removal.

In disgorgement, the neck of the bottle is frozen, and the sediment plug is ejected under pressure. This step clears the wine of sediment.

After disgorgement, a small amount of sweetened wine, called the liqueur d’expédition, may be added to adjust the sweetness level of the Champagne. This step determines the final style, such as brut, extra brut, or demi-sec.

The bottle is then corked with a wire cage for security. Some Champagnes may undergo additional aging before release, while others are sold immediately after disgorgement.

Champagne is regulated by strict production standards, including geographical restrictions, to ensure the wine meets quality expectations associated with the region.