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The vine grows with its roots plunged in a chalky subsoil. Champagne requires three varieties of vines : Pinot Noir, Pinot Meunier (black as well) and Chardonnay (white). In June, the vine flowers, then the grapes set. The grape gathering occurs by the end of September and the pressing just a few hours later. Four thousand kilos of grapes give 2550 litres of grape juice or must, to be decanted twelve hours long, as a first fermentation turning the grape juice into wine, what may last a few weeks. The wine is then clarified by successive rackings during winter and tasted. With spring starts the elaboration of the Champagne wines : the vintage preparation. Once the vintage blended, ferments are added as well as a small quantity of sugar for a second fermentation. Then the wine is bottled, capped and laid on wooden boards in chalk cellars. A foaming results from the transformation of the sugar into alcohol and carbon dioxide. The gas stays confined, what will give the fine bubbles. The ageing occurs in cellars for three years as an average. The second fermentation generates a sediment that sticks on the bottle blank. In order to remove it, the bottles are placed on special stands, with their neck slightly inclined downward. The shaking consists in applying a rotary movement to the bottle during a few weeks. The sediment comes off and gathers in the neck, whereas the bottle is progressively set upright again. The sediment accumulated behind the cap needs then to be removed, what is called dégorgement. The sediment frozen in the neck is ejected by the pressure once the bottle opened. The wine is then perfectly clear. The gap left by the sediment removal is completed by the dosing liqueur, a mixture made of cane sugar and old wine. The bottle receives then its final cork and seal, just needing then to be dressed before delivery. Back... (Guy Charbaut)... |
 CHAMPAGNE GUY CHARBAUT |