How is champagne made?
Champagne is known for its fine bubbles and refined taste, but how do those bubbles actually form? The production process of champagne is called the Méthode Champenoise, also known as the traditional method. During this process, the bubbles develop naturally inside the bottle.
In this article, we explain step by step how champagne is made. From harvesting the grapes to sealing the bottle with a cork.
The first steps: from grape to base wine
Harvesting the grapes
The production of champagne begins with harvesting the grapes. This usually takes place in September or early October. In the Champagne region, grapes are still harvested by hand to ensure that only healthy and fully ripened grapes are selected.
Pressing the grapes
After harvesting, the grapes are carefully pressed. This process is done gently to obtain clear juice without extracting unwanted colour from the skins. The juice that is collected is used to create the base wine.
The first fermentation
During the first fermentation, natural sugars in the grape juice are converted into alcohol. The result is a dry, still wine without bubbles.
Blending the wines (assemblage)
Next comes the blending process, known as assemblage. Different base wines are combined to create the desired style. Sometimes reserve wines from previous years are added. This blending step plays an important role in defining the unique character of a champagne house.
The second fermentation and ageing process
The second fermentation
To create the bubbles, a mixture of yeast and sugar is added to the wine. The wine is then bottled and sealed with a temporary crown cap. Inside the bottle, carbon dioxide forms and dissolves into the wine, creating the characteristic bubbles of champagne.
The ageing process
After the second fermentation, the bottles are stored in cool cellars to age. During this period, complex aromas develop and the flavour becomes more refined. Non-vintage champagne must age for at least 15 months, while vintage champagne typically ages for a minimum of three years.
The final steps before the champagne is ready
Remuage
After ageing, the bottles are gradually turned and tilted. This process causes the dead yeast cells to collect in the neck of the bottle. This step is called remuage.
Dégorgement
The neck of the bottle is then frozen so the yeast sediment forms a solid plug. When the temporary cap is removed, the pressure inside the bottle forces this frozen plug out. This process is called dégorgement and results in a clear champagne.
Dosage
After dégorgement, a small amount of wine mixed with sugar is added. This step, called dosage, determines how dry or sweet the champagne will be, such as brut or demi-sec.
Sealing the bottle
Finally, the bottle is sealed with a cork and secured with a wire cage, known as a muselet. The champagne may continue to rest before it is ready to be enjoyed.
Learn more about champagne
Would you like to learn more about champagne? Take a look at our related articles, where we explain different topics in more detail.
Understanding the production process helps you appreciate the craftsmanship and time required to create a bottle of champagne.