Champagne is the most renowned sparkling wine. It is produced exclusively within the Champagne region of France (Northeast of France) from which it takes its name. The “Champenoise” method is the traditional method by which champagne 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 and several grams of rock sugar. According to the Appellation d'Origine Contrôlée a minimum of 18 months is required to completely develop the entire flavor. After ageing, the bottle is manipulated, either manually or mechanically, in a process called remuage (riddling), so that the lees settle in the neck of the bottle. After chilling the bottles, the neck is frozen, and the cap removed. The pressure in the bottle forces out the ice containing the lees, and the bottle is quickly corked to maintain the carbon dioxide in solution. Some syrup is added to maintain the level within the bottle.
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