Detailed information on the complete process of making a champagne along with the champagne bottle sizes.

1. CHAMPAGNE
Prepared by
Pankaj Rajpurkar

2. Introduction
1. One of the most popular sparkling wine in the world
2. Comes only from the Champagne region of
France.
3. Produced by 3 main grape varieties-
Chardonnay,Pinot Noir and Pinot Meunier.
4. Made specifically by a method called as Methode
Champenoise (Traditional method)

3. METHODE CHAMPENOISE
1- Harvesting
- Picking of grapes
- Right balance between sugar acidity
- Harvesting can be by hand or machine.

4. METHODE CHAMPENOISE
2- Crushing and Desteming
- Quickly pressed, prevent from oxidation
- Different methods can be used as per
manufacturer’s choice.
- The most popular one is the foot
pressing method.
- The grape juice is now called as ‘Must’

5. METHODE CHAMPENOISE
3- Fermentation
- The must is transferred to a
temperature controlled tank and
yeast is added.
- Yeast acts on sugar to produce alcohol,CO2 released
- Pressing the grape skins for local consumption

6. METHODE CHAMPENOISE
4.Ageing/Maturation
- Wine is aged in charred oak casks
to know the flavour profile of the
wine.
- The yeast falls to the bottom
of the vat and form a layer of ‘Lees’.
- The period varies depending on the style.

7. METHODE CHAMPENOISE
5.Finning and Filteration
- The objective is to remove
the solid matter from wines such as dead yeast cells.
- Finning is carried out to make
the wine clear and star bright. E.g egg white,gelatin.

8. METHODE CHAMPENOISE
6. Blending
- Process of mixing the wines of different
crus(growths),grape varieties or years.
- Can be blended to adjust the alcohol levels or to improve
the colour,aroma and flavour.

9. METHODE CHAMPENOISE
7. Dosage I (Liqueur de tirage)
- A small amount of cane sugar and yeast is added to
allow secondary fermentation in the bottle.
- After this,the wine is bottled and sealed with good
quality corks
- Stacked one above the other in a celler

10. METHODE CHAMPENOISE
8- Remuage (Riddling)
- Bottles placed at a 45 degree angle
- Handled, manually or automatically
about 40 times
- The remeur gives the slight shake to the
bottle,grasping the bottom.
- The purpose is to collect the sediments
at the neck of the bottle.

11. METHODE CHAMPENOISE
9- Degorgement
- Process of removing the sediments from
the bottle which have been collected at the neck.
- Bottleneck dipped into a freezing
brine solution (-20°C)
- Yeast is trapped in a ice plug in the cap
- The pressure shoots out the ice with
the sediments when the cap is removed.

12. METHODE CHAMPENOISE
10. Dosage II (Liqueur d’expedition)
- The purpose is to replace the wine lost during the
degorgement process.
- A dosage of similar wine and cane sugar solution is
added which is called as liqueur d’expedition.
- Determines the degree of sweetness in the final product.

13. METHODE CHAMPENOISE
11. Recorking
- After adding the dosage
II,permanent cork is forced
in and secured with
muselet.
12.Shaking
- Final shake up to ensure
even distribution of the
Dosage II.

14. METHODE CHAMPENOISE
13.Resting
- The wine is rested for 4-6
months to allow it to settle.
14. Packaging and
Shipping
- Bottles are
cleaned,labelled and
dispatched to the retailers.

15. METHODE CHAMPENOISE
Ageing
Finning
Harvesting Crushing
Fermentation
Yeast
Remuage
/Riddling
Degorgement Dosage
II
Blending
Dosage
I
Sugar + wine

16. BOTTLE SIZES

17. Have you got any questions?
Thank you for your attention