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Méthode champenoise

Methode champagnoise (ES)

Since 1994 EU regulation designation for the production of champagne. Only a sparkling wine produced according to exactly this method exclusively from the Champagne may call itself that. The EU approved term for bottle fermented Sparkling wine outside of Champagne Method classique (alternatively Méthode traditional or Méthode traditional classique), whereby the national languages are also permitted. As a replacement for the name Méthode champenoise, the term was used for sparkling wines outside of Champagne at the end of the 1980s Crémant introduced. The following five conditions have been legally established for champagne in France since 1935:

  • Liqueur de tirage (filling dosage): Dosage for bottle fermentation
  • Bottle fermentation : triggered by the Liqueur de tirage
  • Remuage : Shake to prepare the dégorgement
  • Dégorgement : Remove the yeast set
  • Liqueur d'expédition (shipping dosage): Dosage before closing

Méthode champenoise - graphic bottle fermentation

Detailed description of the sparkling wine production with all processing steps can be found at champagne. Complete lists of the numerous vinification measures or cellar techniques, as well as the wine, sparkling wine and distillate types regulated by wine law are under the keyword Winemaking contain. There is extensive wine law information under the keyword Wine Law.

Graphics: Sektkellerei J.Oppmann AG

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