Perlage
The pearl-shaped bubbles are an important indicator of the quality of the champagne and give it a touch of magic...
Grape varieties
7 grape varieties are permitted for the production of Champagne, of which 3 are mainly 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
To allow the aromas in the champagne to develop properly, it must not be too cold. Ideally, the temperature should...
Vintage / non-vintage
A vintage champagne is only produced in vintages in which the grapes are of particularly high quality...
Zero Dosage
The designation Zero Dosage (Brut Nature or Pas Dosé) is used for champagnes with a residual sugar content of less than 3g...