Champagne Winemaking
Grape Pressing: Whole bunches of grapes are gently pressed, increasing pressure gradually to ensure the juice's quality. This careful pressing prevents the extraction of unwanted tannins and allows for the creation of white wine from black grapes like Pinot Noir and Meunier.
Traditional and Modern Methods: Historically, 4,000 kilos of grapes (a marc) were manually loaded into basket presses. While some wineries still use this method, others employ pneumatic or hydraulic horizontal presses for efficiency.
Yield Regulations: The maximum yield for Champagne is typically 79 hectoliters per hectare. However, this can be increased to 98 hectoliters per hectare under certain conditions, with the surplus stored for future use.
Juice Extraction and Fractions: The juice is divided into two fractions:
Cuvée: The first 2,050 liters from free run juice and the first pressing. It's high in acids, leading to wines with finesse and longevity.
Taille: The next 500 liters have lower acidity and are richer in color and phenolics. Useful in blends, especially for non-vintage wines.
Sugar and Alcohol Content: If the juice lacks natural sugar, chaptalization (adding sugar) is allowed to reach an alcohol level of at least 11%. The final wine's alcohol content must not exceed 13% per EU law.
Understanding the Magic of Champagne: Second Fermentation and Maturation
Champagne's distinctive character is largely shaped during its second fermentation and maturation stages. Here's an overview of what happens during this critical phase in Champagne production.
Liqueur de Tirage Addition: A mixture called 'liqueur de tirage' is added during the second fermentation. This initiates the fermentation inside the bottle, which is crucial for developing Champagne's bubbles.
Lees Ageing: The wine is aged on lees (dead yeast cells), key to developing Champagne's unique toasty and brioche-like flavors. The cooler climate of the Champagne region enhances these flavors compared to warmer regions.
Maturation Timeframes:
Non-vintage Champagnes: Must mature for at least 15 months in the cellar, with a minimum of 12 months on lees.
Vintage Champagnes: Require a minimum of 12 months on lees but cannot be released until at least three years after tirage. In practice, they are often aged longer.
Longevity of Lees Ageing: While lees aging can continue for many years, most changes in the wine occur within the first decade. Extended lees contact helps protect the wine from oxidation, leading to 'late disgorged' Champagnes that are highly valued.
Riddling and Disgorgement: These are critical steps in the traditional method of Champagne making, where sediment is removed from the bottle.
Sweetness and Wine in Liqueur d’Expédition: The sweetness level of Champagne is determined by the sugar in the 'liqueur d’expédition'’ This liqueur's character, whether made from young or aged wines, influences the final taste, offering flavors from light and fresh to rich with notes of baked apple and dried fruit. In rosé Champagnes, it can also adjust the color.
Bottle Sealing and Labeling: Finally, the bottle is sealed with a cork, which must bear the name 'Champagne' and, if applicable, the vintage year.
