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CHAMPAGNE WINE MAKING

Blending :  The blending process at the heart of Champagne wine- making plays on the diversity of nature, combining wines from different crus (growths), different grape varieties and different years. The ultimate objective is to create a sense of balance that is not found naturally and could not exist without human intervention.

Bottling and secondary fermentation : Champagne wines may not be bottled until the January following the harvest.  The wine-maker kick-starts the effervescence by adding a sweet solution known as “liqueur de tirage” plus selected, acclimatized yeast cultures.

Once filled the bottles are hermetically sealed with a polyethylene stopper known as a “bidule”, held in place by a wire metal cap.

The bottles are then transferred to our chalk cellar and stacked “sur lattes “. All Champagne wines must spend at least 15 months in the bottle before release. In our cellars we keep our bottles for 2 or 3 years, even longer for our Cuvée de Reserve and Vintage Champagnes.

Maturation on lees :  Inside the bottles the wine undergoes a second fermentation.
The lees mainly consist of yeasts that have multiplied in the bottle and formed a deposit. By the end of the second fermentation all of the sugars have been consumed and the yeasts gradually die and decompose.

Riddling :  Towards the end of their long resting period, the bottles must be moved and rotated to loosen the sediment. Known as “Remuage” this process causes the sediment to collect in the neck of the bottle in preparation for the disgorgement.

Disgorgement :  The purpose is to eliminate the deposit under pressure with minimum loss of wine.

Dosage :  The last step before final corking.  This is the addition of a small quantity of   “liqueur de dosage” or “liqueur d’expédition” to the wine ; the quantity added varies according to the style of Champagne, extra dry, dry or sweet.

Final corking : The cork is squeezed into the neck of the bottle covered with a protective metal cap (capsule) then held in place with a “muselet” (wire cage).

Labelling : The cork and wire are wrapped in foil (the coiffe) which extends down the neck of the bottle to the “collerette”. A label is placed on the front of the bottle and sometimes on the back too, stating mandatory items and other consumer information.

After all those years the bottle is now ready ….you can enjoy drinking the different cuvées Champagne DAGONET produces.





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210 Route de Fismes
51160 HAUTVILLERS