MENU CLOSE

showsearch
Champagne only comes from Champagne, France
  • facebook
  • twitter
  • instagram
  • youtube
  • linkedin
  • wechat
  • rss

From Vine to wine

<

Wine-making

>

Settling of the musts before racking

Sulphuring

As the juice is extracted, it flows into open tanks (known locally as ‘belons’) where it is treated with sulphites (sulphur dioxide or SO2) at the rate of 6-10g/hl depending on the varietal, the condition of the grapes and the musts in question (whether cuvee or taille).

Sulphites have antiseptic properties that help to inhibit the growth of moulds and unfriendly indigenous bacteria. Their antioxidant action safeguards the physicochemical and sensory quality of the wines.


Cuves de débourbage

Settling

Débourbage is the settling of the freshly pressed grape juice prior to fermentation, so as to produce wines with the purest expression of fruit. 

The next stage is ‘débourbage’ (literally ‘de-sludging’): the process of allowing solids (particles of skin, pips, etc) to settle to the bottom of the juice. Naturally occurring enzymes or enzyme additives cause the suspended particles to clump together in flocs, which are eliminated 12-24 hours later when the wine is racked. These residues (1-4% of the total volume) must be declared to the authorities, and are then sent for distillation.

After racking, the clarified juice is transferred to the fermentation room to begin the winemaking process.

Welcome
to the official Champagne website

To visit our website, you must be of legal age to drink alcohol in your country of residence. If no such laws exist in your country, you must be over 21.

Are you of legal drinking age?

Alcohol abuse is dangerous for your health, consume in moderation.

By continuing to browse this website, you consent to our use of cookies. These allow you to navigate the site and enable us to gather information for statistical purposes - Find out more