Méthode Champenoise

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Méthode Champenoise is the traditional method by which sparkling wine is produced. After primary fermentation and bottling, a second alcoholic fermentation occurs in the bottle. This second fermentation is induced by adding several grams of yeast (usually saccaromices cerevisiae although each brand uses its secret recipe) and several grams of rock sugar. According to the Appellation d'Origine Contrôlée a minimum of 1.5 years is required to completely develop all the flavour. For years where the harvest is exceptional, the called millesimé is declared. This means that the champagne will be very good and has to mature at least for 3 years.

At this time the champagne bottle is capped with a crown cap. The bottle is then riddled, so that the lees settles in the neck of the bottle. The neck is then frozen, and the cap removed. The pressure in the bottle forces out the lees, and the bottle is quickly corked to maintain carbon dioxide in solution.