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Ingredients
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Champagne Ingredients
Method
Champagne Production
- 1
Harvesting
Harvest the Chardonnay, Pinot Noir, and Pinot Meunier grapes at optimal ripeness, usually in late September to early October.
- 2
Pressing
Gently press the grapes to extract the juice. For Champagne, this is done with a traditional Champagne press.
- 3
Fermentation
In a fermentation vessel, combine the grape juice with yeast. Allow it to ferment for about 2-3 weeks at a controlled temperature.
- 4
Secondary Fermentation
After the primary fermentation, add sugar and yeast for the secondary fermentation in the bottle. This will create the bubbles.
- 5
Aging
Age the champagne in the bottle for at least 15 months, allowing the flavors to develop.
- 6
Riddling and Disgorging
Gradually rotate the bottles to collect sediment in the neck, then freeze the neck and remove the sediment.
- 7
Dosage
Add a small amount of sugar wine (liqueur d'expédition) to adjust the sweetness level before corking.
- 8
Corking
Cork the bottles and secure with a wire cage. Allow the champagne to rest for a few months before releasing.
