Harvesting grapes in Champagne, France is a labor-intensive process and highly regulated. Grapes must be picked by hand to ensure that they remain whole and preserve their high quality.
Champagne undergoes two fermentations; the first occurs in stainless steel vats, converting the grape sugar into alcohol. The second fermentation happens in the bottle, adding the distinctive bubbles.
Blending is an essential step in Champagne production. Wines from different vineyards and vintages are mixed to create a distinctive flavor profile. This process requires a highly skilled winemaker.
Bottling Champagne is a critical step. Each bottle is filled with the wine blend, yeast, and sugar for the second fermentation. The bottles are then closed with a temporary plug.
In Champagne production, the aging process is long. It can last from 1.5 years for non-vintage Champagne to 3 years for vintage ones. Some premium Champagnes age for several decades.
After riddling and disgorging, Champagne is corked and wire-caged to withstand pressure. Labeling follows, with information like the producers name, Champagne region, and type of Champagne.