What are the stages in the Champagne making process

Let’s explore the main stages of Champagne wine production.

Pressing

Pressing

The production of white wine from predominantly black-skinned grapes (two-thirds of the harvest) depends on five broad principles:

1. Pressing immediately after picking

2. Whole cluster pressing

3. A gentle, gradual increase in pressure

4. Low juice extraction

5. Separation of the juices into fractions

Fermentation

Fermentation

After pressing, the grape juice undergoes alcoholic fermentation which transforms it into still (non-sparkling) wine.

Blending

The still wines are blended, then comes the bottling stage, which may not take place until the January following the harvest.

Maturation

Maturation

After another fermentation (prise de mousse), a long maturation period begins, with the bottles stored in cellars away from light.

Non-vintage wines must spend a minimum of 15 months in the producer’s cellars, vintage wines are matured for at least 3 years.