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Champagne is a sparkling wine produced by inducing the in-bottle secondary
fermentation of wine to effect carbonation. It is named after the
Champagne region of France. While the term "champagne" has often been used
by makers of sparkling wine in other parts of the world, many claim it
should properly be used to refer only to the wines made in the Champagne
region.
Méthode Champenoise is the traditional method by which Champagne (and some
sparkling wine) is produced. After primary fermentation and bottling, a
second alcoholic fermentation occurs in the bottle. This second
fermentation is induced by adding several grams of yeast (usually
Saccharomyces cerevisiae although each brand has its own secret recipe)
and several grams of rock sugar. According to the Appellation d'Origine
Contrôlée a minimum of 1.5 years is required to completely develop all the
flavour. For years where the harvest is exceptional, a millesimé is
declared. This means that the champagne will be very good and has to
mature for at least 3 years.At this time the champagne bottle is capped
with a crown cap. The bottle is then riddled, so that the lees settle in
the neck of the bottle. The neck is then frozen, and the cap removed. The
pressure in the bottle forces out the lees, and the bottle is quickly
corked to maintain the carbon dioxide in solution.
The Champagne we offer at Winescape are varied to include most of the
larger Champagne Houses, with special deals on larger orders and Champagne
from the smaller and lesser known Houses which are chosen for their
quality and value, most of which we import ourselves to offer you the best
price.
Please click here to take a look at some of our current offers...... Thankyou for looking and please feel free to use our “contact-us” details to answer any questions you may have.
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