Champagne is not only a symbol of celebration, it is, above all, the result of precise and demanding craftsmanship. Behind its sparkle and freshness, every flute reflects a long process where nature meets human skill.

Throughout its production, the wine is gradually shaped by a series of rigorous and harmonious steps. To fully appreciate its richness, simply follow the path that leads to the flute.

Vineyard work and harvesting

It all begins in the Champagne vineyards, where sun-drenched hillsides meet limestone soils. Winegrowers mainly cultivate three grape varieties: Chardonnay, Pinot Noir, and Pinot Meunier. Throughout the year, they prune, debud, and trellis the vines to ensure the quality of the grapes.

When the grapes reach optimal ripeness, the harvest begins. It is carried out exclusively by hand to keep the berries intact. Immediately after picking, the grapes are taken to the press, a crucial step to prevent oxidation and preserve the purity of the juice.

Pressing and settling

Once in the press, the grapes gently release their juice. Pressing is done with precision, as only the first extraction yields the cuvée, the most noble juice. Next comes the taille, which is richer but less refined.

The juices are then left to settle: solid particles naturally sink to the bottom of the vats. This step clarifies the must, ensuring a clear base for fermentation. Thanks to this rigorous process, all the finesse is retained in this champagne in the making.

Fermentation and base wine

The clear juice then ferments in stainless steel vats or, sometimes, in oak barrels. Yeasts convert sugars into alcohol while releasing delicate aromas. Depending on the intended palate, malolactic fermentation can be used to soften natural acidity.

The wine is then clarified and stabilized. These still wines, known as base wines, will soon become sparkling. Although technical, this phase already reveals the personality of the future blend.

Blending and drawing

Blending is a key stage in the process. The cellar master blends different grape varieties and vintages – sometimes even from different years – to create the house’s signature style. It is a task of harmonious balance.

Next comes the liqueur de tirage, a mixture of yeast and sugar, added before bottling. This triggers the second fermentation, which creates champagne’s iconic fine bubbles.

Aging on lees, riddling, and disgorging

The bottles are then stored in cool dark cellars. They age slowly on lees and gain aromatic complexity. This waiting period varies from at least fifteen months for a non-vintage champagne to three years for a vintage one.

The bottles are then riddled. Every day, they are rotated slightly so the sediment slides towards the neck. During disgorging, this sediment is expelled by freezing the bottle’s neck. Next comes dosage, where the liqueur d’expédition is added. This adjusts the sweetness of the wine. Finally, corking and labeling complete the work before tasting.

Champagne tasting

After disgorging, champagne is left to rest for flavors to settle and harmonize. It is then ready to be tasted! Before opening the bottle, it must be cooled to the ideal temperature of between 46 and 50°F (8-10° C).

To appreciate all its subtleties, it is also best to choose a bottle of champagne that is suited to the occasion. Each cuvée has its own character, and the right choice elevates the tasting experience.

The result of exceptional craftsmanship

From vine to flute, champagne reveals the harmony between nature, precision, and time. From pressing to disgorging, every step reflects the passion and exacting skills passed down through generations. This patient alchemy creates a unique wine that is lively, refined, and steeped in history.

To experience the magic of this craftsmanship, nothing beats a wine tourism in Reims with Sparkling Tour! It’s a unique opportunity to explore the heart of the cellars, understand winemakers’ work, and savor champagne where it comes to life.