4. Hand harvested
Whole cluster press
Debourbage
(settling of solids) in
stainless tanks
Primary
fermentation
Malolactic
fermentation
Assemblage
(blending)
Liqueur de Triage
Second
Fermentation
Maturation
Remuage/Riddling
Stacking
Disgorging
Liqeur
d’Expedition
Corking
5. Tank method
Emphasizes the
youthful, floral and
primary fruit aromas
_________________
Fermented normally
to dry still wines.
Blended as desired
Yeast and sugar are
added to the tank of
blended base wine
The mixture
ferments under
pressure, keeping
the carbon dioxide
dissolved in the
liquid
Racked through a
filter
Dosage
Bottled
6. Follows the
traditional method
in the beginning
After second
fermentation,
bottles are
emptied into a
pressurized tank
Wine is filtered
Dosage added
Bottled
Step avoided is
riddling and
individual
disgorging and
dosage.
7. Produce wines with
5-6% alcohol and
sweet
Grapes pressed and
allowed to ferment
long enough to
produce a few % of
alcohol.
Wine is chilled just
above freezing
halting yeast
activity
Racked
Later warmed up in
tanks to allow the
dormant yeast to
begin to ferment
again.
Desired level of
alcohol and
carbonation
reached, filtered
and bottled.
8. Zones
Montagne de Reims
Cote des Blancs
Vallee de la Marne
Cote des Bar
Aisne
AOC 319 villages
“echelle des crus”
17 villages Grand Cru
44 villages Premier
Cru
9.
10. Grapes used in Champagne
Chardonnay adds adds finesse
and elegance.
Grown in Montagne de Reims,
Cote des Blancs
Pinot Noir – Backbone in
aroma & structure
Grown in Cotes des Bar
Montagne de Reims & Vallee de
la Marne
Pinot Meunier- fruit and mid
palate texture
Grown in Vallee de la Marne
Cru based on quality of grape
Grand Cru score 100%
Premier cru 90-99
remaining 80-89
Maturation
15 months NV
36 months or more Vintage
Autolysis – lees nuclei
releases amino acids and
other nutrients into the wine
Spend 8-10 months
Longer more breadier
Creates the, creamy mouth feel
biscuit and toasty flavors
11. Non Dosage – less than 3 g/l sugar
Extra Brut less than 6 g/l sugar
Brut less than 12 g/l sugar
Extra dry 12 – 17 g/l sugar
Sec 17-32 g/l slugar
Demi-Sec 32 to 50 g/l suger
Doux 50 g/l + sugar
Serving Temp between 45 - 50 degrees
12. Sparkling wines made in other regions of France in
the Traditional Method
Cremant d’Alsace – allowed varietals are Riesling,
Pinot Blanc, Pinot Noir, Pinot Gris, Auxerrois Blanc
and Chardonnay
Cremant de Bourgogne – made in Burgundy from Pinot
Noir and Chardonnay.
Cremant de Loire – Made in the Loire Valley and
Chenin Blanc is the main ingredient. Also Chardonnay,
Pinot Noir, Cabernet Franc, and Grolleau Noir
Cremant de Bordeaux – made in the Bordeaux region
with Sauvignon Blanc, Semillon, Muscadelle,
Cabernet Franc, Cabernet Sauvignon, Carmenere,
Malbec, Merlot and Petit Verdot
13. Made from the Glera Grape
From the Veneto region. Produced in
Conegliano Valdobbiadene or Colli Asolani.
Producing Processo the past 5 consecutive
years or must be labeled Glera
Charmat Method
14. Appellation in the Piedmont region
Made with 100% Moscato
Find flavors of peach and apricot
d’Asti – Frizzante
Fermenting wine is chilled and bottled after alcohol
level reaches about 5%.
Results in a sweet, minimally carbonated, low alcohol
wine
Asti – Spumante – full sparkling
Fermentation until alcohol level reaches between 7-
9% and bottle is 5 asmospheres
Sweet, not as sweet as d’Asti
Made in the partial fermentation method
15. Made in the traditional method
Produced mainly in the Penedes region of Catalonia (north
east Spain)
160 municipalities legally authorized to produce sparkling
under the Cava name. Most of these towns are located in
Barcelona, Tarragona, Lleida & Girona
Spiritual heart of Cava is San Sadurni de Noya
Three classic grape varieties for Cava
Macabeo – produces dry red wines of balanced acidity and
subtle aromas
Xarel-lo – Full bodied wines with a good degree of acidity.
Basis for most Cava blends due to its freshness and fine aroma
Parellada – produces wines that are smooth, with moderate
alcohol and delicate aroma
Bottles must be cellared min. 9 months, aging on their lees
to qualify as Cava
16. Portuguese sparkling wine
Quality Espumante produced only in DOC
Bairrada (south of Vinho Verde)
Year of harvest stamped with VEQPRD
VFQPRD – Regional sparkling made in Douro,
Ribatejo, Minho, Alentejo or Estremadura
regions. Made traditional, charmat or
transfer method
VQPRD made by traditional, charmat,
transfer in injection anywhere in Portugal
Espumosos – cheapest & lowest level of
sparkling wine made by injection
17. Made in the Charmat/Tank method.
Finished sweet or semi sweet
Grapes used in production of Sekt
Spatburgunder (Pinot Noir)
Riesling
Muller-Thurgau
Grauburgunder ((Pinot Gris)
Weissburgunder(Pinot Blanc)
Notas del editor
Spumante – full fledge sparkling
Cava - and uses a selection of the grapes Macabeu, Parellada, Xarel·lo, Chardonnay, Pinot noir, and Subirat. Penedes region.
Espumante – portugal- Espumante from DOC Bairrada, it must be made in the traditional Champagne (indicating the year of harvest) and stamped with the VEQPRD (Vinho Espumante de Qualidade Produzido em Região Determinada) certification.
VFQPRD: is a regional sparkling wine made in the traditional champagne, charmat or transfer method in one of the following determined regions: Douro,Ribatejo, Minho, Alentejo or Estremadura.
Liquer de Triage – reserve wine + cane sugar and yeast added for 2nd fermentation. Bottled sealed w/crown caps. 2nd fermentation last 1 – 3 weeks then bottles laid on their side for contact with lees.
Maturation – 15 mo NV; 36 mo vintage
8-10 months it goes thru autolysis which their nuclei releases amino acids and other nutrients into the wine. It creates the aromas and flavors that taste biscut like or toasty. Longer it’s autolysed the more pronounced the bread dough is.
Liquor d’Expedition – topped off w/additional champagne lost during disorging
Cotes de blanc & Montagne de Reims – Chard – adds finesse and elegance; Cotes des Bar Montagne de Reims & Vallee de la Marne – Pinot Noir, backbone, aroma and structure; Vallee de la Marne – Pinot Meunier, fruit and mid palate texture
Each village is rated for the quality of their grape. Grand Cru score 100%; Premier cru 90-99, remaining 80-89