Veuve Clicquot Ponsardin Brut Recipe

Time10h

Serves1

Pinot Noir-Chardonnay-Meunier, Champagne, France, 9 g/L, Bottle

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Ingredients

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1
Harvesting Grapes
Carefully hand-pick the Pinot Noir, Chardonnay, and Meunier grapes at optimum ripeness.
2
Pressing
Gently press the grapes to extract the juice, separating the skins and seeds.
3
Fermentation
Inoculate the grape juice with yeast and allow it to ferment in stainless steel tanks for several weeks.
4
Secondary Fermentation
Once primary fermentation is complete, transfer the wine into bottles with a mixture of sugar and yeast to initiate secondary fermentation.
5
Aging
Age the wine in the bottles for a minimum of 15 months, allowing it to develop complex flavors.
6
Riddling
Gradually tilt and rotate the bottles to collect sediment in the neck of the bottle.
7
Disgorging
Remove the sediment by freezing the neck of the bottle and ejecting the frozen plug.
8
Dosage
Add a mixture of sugar and wine to adjust sweetness before sealing the bottle.
9
Corking
Seal the bottle with a cork and wire cage for safety.