Level 1 / Level 2

This a simplified description of the traditional method.

Making French Champagne is more strictly regulated.

A description about Champagne vinification is found in Level 2.

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Pressing

Pressing separates the liquid (juice) from the solids (skins, seeds, stems).

By gradually increasing the pressure, the juice can be seperated into different qualities.

For Champagne and Crémant these qualities are strictly regulated.

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First Fermentation

The first fermentation transforms the grape juice into wine. Yeast transforms sugar into alcohol.

Most producers ferment in stainless steel tanks which gives the purest expression of fruit.

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Blending

The blending takes place in the winter/spring, when winemakers taste different wines from different vineyards (or regions), trying to blend the perfect combination.

Typical varieties to blend are Chardonnay and Pinot Noir.

Vintage wines must be a blend of wines from the same year.

Non-vintage wines can be a blend of wines from different years.

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Second Fermentation

The second fermentation takes place inside the bottle, hermetically sealed with a plastic stopper and a metal cap:

The second fermentation is kick-started by adding a blend of wine, sugar, and yeast.

The fermentation lasts from 6 to 8 weeks, while yeast consumes sugar, creates alcohol, and releases the carbon dioxide that creates the bubbles.

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Riddling

Riddling involves turning uptilted bottles very slowly to bring the sediments (dead yeast and waste) down to the bottom (to the cap).

Bottles stored on the side are slowly moved to an upside down position, allowing the sediment to slide gradually down to the neck.

Traditionally riddling was done by hand, but today riddling is often automated with a machine (a gyropalette) twisting hundreds of bottles at a time.

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Disgorgement

To remove the sediment around the cork, the neck of the bottle is placed in an ice cold solution, rapidly frozen (-25 / -30°C), and then brought upright to remove the cap.

When the cap is removed, the 6 to 8 bars pressure in the bottle ejects the frozen sediment out of the bottle.

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Dosage

Dosage refers to the addition of a "Liqueur d'Expedition" to the top of the bottle to regulate sweetness and profile.

Liqueur d'Expedition is a solution of base wine, sugar and sulfites (preservatives).

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Resealing

To withstand the inside presure of 6 to 8 bars, sparkling wines have thicker bottles.

In addition they are corked with a mushroom shaped cork and a wire cage.

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Traditional Method Wines

• Champagne (France)
• Crémant (France: Alsace, Bordeaux, Bourgogne, Die, Jura, Limoux, Loire, Savoie)
• Cava (Spain)
• Franciacorta DOCG (Lombardy/Italy)
• Alta Langa DOCG (Piemonte/Italy)
• Oltrepò Pavese Metodo Classico (Lombardy/Italy)
• Trento DOC (Trentino/Italy)
• Cap Classique (South Africa)

Vinification Sparkling

Vinification White

Vinification Red