Filter categoriesAllCultivation & TerroirProduction & MethodsGrapes & varietiesServe & enjoy Cultivation, harvesting and pressing Cultivation & Terroir Numerous regulations govern the cultivation, harvesting and pressing of the Champagne grape varieties.... Assemblage / wine blending Production & Methods The «assemblage» combines different, selected base wines to a unique champagne artwork... Solera / Réserve perpétuelle Production & Methods The fresh wines of the last vintage are "educated" by the older wines and take on the mature characteristics of the... Soil / Terroir Cultivation & Terroir The main characteristics of the Champagne soil form the special framework conditions for a mosaic of microterroirs... Blanc de Blancs Grapes & varieties «Blanc de Blancs» are made exclusively from Chardonnay grapes and are not only rarer... Blanc de Noirs Grapes & varieties «A white from black grapes» is more powerful and complex, but just as elegant, as a Blanc of the Blancs.... Champagne shower Serve & enjoy If you have to, you can splash champagne instead of drinking it. Apparently it does... Champagne & crown corks Production & Methods, Serving & Enjoyment The cork of a champagne bottle, like all corks, has an elongated, cylindrical shape at the beginning. The familiar mushroom shape... Cuvée Grapes & varieties Cuvée is a designation for the quality of the wine obtained from the very first, very gentle pressing of the grapes... Disgorging / dégorgement Production & Methods «Disgorgement» is the process of removing the yeast deposit created during the 2nd fermentation from the neck of the bottle.... Dosage Production & Methods The wine and sugar solution that is added to the champagne before the final corking is called dosage... History of champagne Production & Methods According to legend, the Benedictine monk Pierre Pérignon (1638-1715), known as Dom Pérignon, is credited with inventing the «Méthode... Bottle sizes Serve & enjoy Champagne is offered in various bottle sizes. The size plays an important role in the ageing and maturing process of the... Homo Bulla Serve & enjoy We are just a bubble that rises and bursts! It is the time of the Baroque, the time of vanitas paintings with skulls... First (1st) fermentation Production & Methods After pressing, the grape must is usually fermented in large steel tanks or oak barrels, whereby the resulting CO2... Second (2nd) fermentation Production & Methods The noble creation of the «assemblage» is bottled in champagne bottles and provided with the so-called «liqueur de tirage»... Grand Cru / Premier Cru Cultivation & Terroir In Champagne, the vines from which Champagne is made are grown in 319 villages and communes. These are classified on a scale of... Storage Serve & enjoy Champagne bottles should be stored lying down and not refrigerated, so that the natural cork remains moist and tight... Maisons (Champagne houses) Cultivation & Terroir Champagne wines owe their worldwide reputation to the talent and experience of the Champagne houses... Méthode Champenoise Production & Methods The «Méthode Champenoise» includes the 1st and the 2nd fermentation, whereby the 2nd fermentation always takes place in tightly closed bottles... Perlage Production & Methods The pearl-shaped bubbles are an important indicator of the quality of the champagne and give it a touch of magic... Grape varieties Grapes & varieties 7 grape varieties are permitted for the production of Champagne, of which 3 are mainly used... Regions Cultivation & Terroir Champagne, which is the only authorized area for the production of the base wines of Champagne, is divided into 20 regions... Remuage / joggling Production & Methods A professional «joggler» can shake around 40,000 bottles per day. Marked with a chalk line at the bottom of the bottle... Rosé & Saignée Grapes & varieties Rosé Champagne is the blending of white and red champagne base wines by «assemblage», but it can also be done differently... Sabrage Serve & enjoy «Sabrage», or sabering, a rather impressive way to open a champagne bottle, has its origins... Serving the champagne Serve & enjoy For the aromas of the champagne to develop properly, it mustn't be too chilled. Ideally, the temperature should be... Vintage / non-vintage Grapes & varieties A vintage champagne is only produced in years where the grapes are of a particularly exceptional quality... Zero Dosage Grapes & varieties The designation Zero Dosage (Brut Nature or Pas Dosé) is used for champagnes with a residual sugar content of less than 3g...
Filter categoriesAllCultivation & TerroirProduction & MethodsGrapes & varietiesServe & enjoy Cultivation, harvesting and pressing Cultivation & Terroir Numerous regulations govern the cultivation, harvesting and pressing of the Champagne grape varieties.... Assemblage / wine blending Production & Methods The «assemblage» combines different, selected base wines to a unique champagne artwork... Solera / Réserve perpétuelle Production & Methods The fresh wines of the last vintage are "educated" by the older wines and take on the mature characteristics of the... Soil / Terroir Cultivation & Terroir The main characteristics of the Champagne soil form the special framework conditions for a mosaic of microterroirs... Blanc de Blancs Grapes & varieties «Blanc de Blancs» are made exclusively from Chardonnay grapes and are not only rarer... Blanc de Noirs Grapes & varieties «A white from black grapes» is more powerful and complex, but just as elegant, as a Blanc of the Blancs.... Champagne shower Serve & enjoy If you have to, you can splash champagne instead of drinking it. Apparently it does... Champagne & crown corks Production & Methods, Serving & Enjoyment The cork of a champagne bottle, like all corks, has an elongated, cylindrical shape at the beginning. The familiar mushroom shape... Cuvée Grapes & varieties Cuvée is a designation for the quality of the wine obtained from the very first, very gentle pressing of the grapes... Disgorging / dégorgement Production & Methods «Disgorgement» is the process of removing the yeast deposit created during the 2nd fermentation from the neck of the bottle.... Dosage Production & Methods The wine and sugar solution that is added to the champagne before the final corking is called dosage... History of champagne Production & Methods According to legend, the Benedictine monk Pierre Pérignon (1638-1715), known as Dom Pérignon, is credited with inventing the «Méthode... Bottle sizes Serve & enjoy Champagne is offered in various bottle sizes. The size plays an important role in the ageing and maturing process of the... Homo Bulla Serve & enjoy We are just a bubble that rises and bursts! It is the time of the Baroque, the time of vanitas paintings with skulls... First (1st) fermentation Production & Methods After pressing, the grape must is usually fermented in large steel tanks or oak barrels, whereby the resulting CO2... Second (2nd) fermentation Production & Methods The noble creation of the «assemblage» is bottled in champagne bottles and provided with the so-called «liqueur de tirage»... Grand Cru / Premier Cru Cultivation & Terroir In Champagne, the vines from which Champagne is made are grown in 319 villages and communes. These are classified on a scale of... Storage Serve & enjoy Champagne bottles should be stored lying down and not refrigerated, so that the natural cork remains moist and tight... Maisons (Champagne houses) Cultivation & Terroir Champagne wines owe their worldwide reputation to the talent and experience of the Champagne houses... Méthode Champenoise Production & Methods The «Méthode Champenoise» includes the 1st and the 2nd fermentation, whereby the 2nd fermentation always takes place in tightly closed bottles... Perlage Production & Methods The pearl-shaped bubbles are an important indicator of the quality of the champagne and give it a touch of magic... Grape varieties Grapes & varieties 7 grape varieties are permitted for the production of Champagne, of which 3 are mainly used... Regions Cultivation & Terroir Champagne, which is the only authorized area for the production of the base wines of Champagne, is divided into 20 regions... Remuage / joggling Production & Methods A professional «joggler» can shake around 40,000 bottles per day. Marked with a chalk line at the bottom of the bottle... Rosé & Saignée Grapes & varieties Rosé Champagne is the blending of white and red champagne base wines by «assemblage», but it can also be done differently... Sabrage Serve & enjoy «Sabrage», or sabering, a rather impressive way to open a champagne bottle, has its origins... Serving the champagne Serve & enjoy For the aromas of the champagne to develop properly, it mustn't be too chilled. Ideally, the temperature should be... Vintage / non-vintage Grapes & varieties A vintage champagne is only produced in years where the grapes are of a particularly exceptional quality... Zero Dosage Grapes & varieties The designation Zero Dosage (Brut Nature or Pas Dosé) is used for champagnes with a residual sugar content of less than 3g...
