Perlage
The pearl-shaped bubbles are an important indicator of the quality of champagne and give it that touch of magic....
Grape varieties
For the production of champagne, 7 grape varieties are permitted, of which mainly 3 are used...
Remuage / joggling
A professional «shaker» can shake around 40,000 bottles per day. Marked with a chalk line at the bottom of the bottle...
Rosé & Saignée
Rosé champagne is the blending of white and red champagne base wines by «assemblage», but it can also be done differently...
Serving the champagne
In order for the aromas in the champagne to develop properly, it must not be too cold. Ideally, the temperature should be...
Vintage / non-vintage
A vintage champagne is only produced in vintages where the grapes are of particularly high quality...
Zero Dosage
The Zero Dosage designation (Brut Nature or Pas Dosé) is listed for Champagnes whose residual sugar content is less than 3g...