DVins Mousseux is the term for French sparkling wines produced outside France's Champagne region - Gremant, Gratien & Meyer, Kriter
Spumante is the Italian term for sparkling wine - Asti Spumante
Sekt is the German designation for sparkling wine - Deinhard, Furst von Metternich, Henkell
Cava is the Spanish term for sparkling wines made using the traditional champagne method - Codorniu, Freixenet

Classical champagne is one of the most refined drinks produced at the winery. The technology of its production is a long, difficult and slow process. The first stage is assembling, it is a true art, and at the same time is a secret of every wine-maker. Their goal is to maintain the production of champagne with constant organoleptic properties year to year, characterizing the brand.

After assembling, they are mixed with triage liqueur and yeast are poured into bottles - cuvee. Beginning with this moment the aging and cellars start working.

The second fermentation in bottles and subsequent maturing leads to the increase of alcohol content in the champagne in addition to the augmentation of interior pressure to 5-7 atmospheres. However, the most important aspect in the creation of champagne is the new fine flavoring substances that enrich and complete the champagne. After the second fermentation and desired maturing period comes the second stage - the bottles are moved to special pupitres (see the picture below).

In the process of maturing in bottles there are sediments on the bottle walls and bottom. In order to move this crust to the cork and to make riddling, the bottles are put horizontally on desks(refer to picture 1), and for a period of about 8-10 weeks, they are reversed on a small corner with a changed position on the desk every 2 days(refer to picture 2-4). At the end of this process, the bottle is ready for disgorging (the picture below). This French term means the process of removing the sediments from the cork. The bottles are withdrawn from the desks, placed into special baths where only the bottles' necks are frozen and then the frozen crusted cork is removed.

In champagne, there is usually an additive which is most likely cognac spirit with the same age as the champagne and sugar. This helps in the producing of the necessary type of brut, dry champagne (see the paragraph Types of Champagne).



At the end, the bottle is corked up and wrapped in a muzzle for holding the cork. Now after a proper arrangement, the champagne is ready for a festive jubilee party or any other celebration.

 

Methode CHAMPENOISE courtesy of JSC "Cricova"