The pressing is very regulated and required all the technical know-how of the wine-maker. 160 kg of will only give 102 litres of must. The latter is fermented in order to obtain basic wines but not efferverscent wines. Then they will have to be put under fermentation after blending. This blending consists of a sensible mixture between the various vines, of various origins, various years (four the non-vintage).
The champagne method consists of bottling this still wine after adding yeasts, a mixture of wine and sugar (liqueur of bottling). The bottles are filled up, closed and piled horizontally in the cellar for the second fermentation. It is “la prise de mousse“ (liberation of carbon dioxide from the wine). When this operation is finished, the ageing of the lees it is at this moment that we can gather in the collow of the bottle , the dead easts already deposited, for elimination process, followed by riddling and disgorging.
Before blocking the bottle , the disgorged bottle receives a sweet liquer called “liqueur d’expédition) which allows the dosage of the champagne (brut, extra-brut, sec, demi-sec or doux).
On the legislative plan, the naming “Champagne” imposes a conservation in bottles for 15 months at least for the non-vintage and 3 years for the vintage, before marketing.