The Champagne Making

Ageing on dregs and moving

Ageing will make it possible the wine to grow rich in flavours. The duration of the ageing which is regulated to 1 year (soon 15 month) between the hard copy and marketing, will define the quality of the wine. The moving which is practised on desks (out of wood but increasingly automated) will consist in bringing the deposit made up during the second fermentation, on the level of the stopper in order to be able to expel it more easily.
Moving starts with horizontal and one gradually reassembles the bottle until this one is practically with the vertical and which the totality of the deposit is concentrated in the neck. Once this work achieved, it is stored on point in mass in the cellar or pallet while waiting for discharging.

The Champagnization

once the deposit gathered in the stopper, one gets rid of this one by expelling it thanks to the pressure contained in the bottle (loss from approximately 1 bar) : it is discharging. The second fermentation which exhausted the sugar of the wine, makes this one very dry; it is thus advisable to inject dose then, mixes of sugar and old wine of Champagne, and which will make it possible to determine the nature of the wine :


 gross integral
 gross extra-dry
 medium
 dry
 dryness

The bottle is then stopped with a cork stopper and is muzzled. This one will be finally equipped and ready with marketing.