Champagne production techniques

Champagne production starts with selecting high-quality grapes, primarily Chardonnay, Pinot Noir, and Pinot Meunier. The grapes are pressed gently to extract juice, which is then fermented into still wine. These wines are blended and bottled with a mixture of sugar and yeast to induce a secondary fermentation inside the bottle. This creates carbon dioxide, forming the bubbles. The bottles undergo riddling—a gradual tilting and turning process—to gather yeast sediment near the neck. The necks are frozen, and sediment is removed in disgorgement. Finally, a dosage of wine and sugar adjusts sweetness, and the bottles are corked and labeled for sale.