Vincabulary – Méthode Champenoise (Champagne Method)

First Fermentation: Still wines are blended for Champagne. Cuveé is allowed to ferment from 2 weeks up to 5 months.

Second Fermentation: A bottling Dosage (spirits and sugar) and special yeasts are added and are immediately bottled and corked.

Disgorging (dégorgement) The neck of the bottle is frozen and the cork is removed.

Shipping dosage (dosage d’ expedition). Cuveé and additional sugar is added. The bottle is corked, caged, and wrapped.

Source: www.greatgrub.com

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Chairman Virginia Wine Club Tasting Panel Editor, Virginia Wine Journal
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