Champagne Making Process

 

Once grapes are pressed, the must from pressing has headed for stainless steel to ensure its alcoholic fermentation(transformation of the sugar into alcohol).

 

After a first bottling, the wine is subbmitted tomalolactic fermentation (it transforms malic acid into lactic acid to make wines less harsch). This fermentation is not essential but we deem it necessary.

 

Once this is finished, a new bottling is made and we may fine wines. It is used to fix the particles in suspension to the wine without altering its aromas. On this operation, once again, it's not essential (there are a few of Champagne wine producers doing it) but we deem it necessary.

 


Then a last bottling is made in order to create our blending. The latter is composed of two grapes variety of Champagne : the Pinot Noir and the Chardonnay :

 

 


 

 


The wine obtained is then submitted to chilling and filtration. It eliminates all the lime crystals contained in wines.
Finally, the wine is blending with a yeast starter (yeast + sugar + wine) , it's necessary for sparkling. Then, we start bottling.
 

 

 

Then follows a long well-earned rest in cellar in order to allow wine to refine in bottle. The bottles are placed in a ridding rack and being slightly rotated following a precise movement. Then it's time to the pouring off phase, adding our own shipping dosage and then futher bottle ageing for six months.


 

© Champagne Germar Breton | Alcohol abuse is dangerous for health, consume with moderation. | Legal notices
La Petite Fabrique du Web

To visit our website, you must be of an age at which the purchase and consumption of alcohol is permitted according to the legislation in your country of residence. If there are no laws on this matter, then you must be at least 21 years old.

 

I accept the terms and the conditions of this site.

 

Thank you for confirming you are above
the legal drinking age in your country :

 

 

Alcohol abuse is dangerous for health, consume with moderation. Legal notices