How Is Champagne Made?

There is a moment in every champagne maker's year when everything changes. It is not harvest. It is not the first taste of the wine. It is the moment when they add a tiny mixture of yeast and sugar to a bottle of still wine, seal it shut, and trust that chemistry will do what it has done for centuries: create bubbles that will evolve and develop for years.

What separates champagne from every other sparkling wine in the world is not just where it comes from. It is also how it is made. The méthode traditionnelle, the traditional method, is a labour-intensive process that has been refined over more than three hundred years. It is the reason champagne has those fine, persistent bubbles that seem to catch the light. It is why a glass of champagne ages so gracefully, developing complexity and depth that cheap sparkling wine simply cannot touch.

At The Champagne Fox, we work with growers who take this process seriously. Some of them are still using techniques passed down through generations. Others are experimenting with new approaches while respecting the fundamental principles. Either way, understanding how champagne is made transforms what you taste in the glass from a mysterious luxury into the result of real craft and intention.

The Beginning: Harvest and the First Fermentation

The journey from grape to champagne begins in the vineyard, with a requirement that is both simple and profound: in Champagne, all grapes must be picked by hand. No machines allowed. This is the law, and for good reason. Hand-harvesting allows pickers to select only ripe fruit and to avoid damaging the grapes, which means less oxidation and cleaner juice.

The harvest happens early in the autumn, usually late August or September. The grapes are brought to the winery and pressed gently, typically within a few hours of picking. This first pressing yields what is called the "must", a mixture of juice, skins, and solids.

The juice then undergoes its first fermentation, typically lasting two to three weeks. This happens in stainless steel tanks or, in the case of some grower producers, oak barrels. The yeast consumes the natural sugars in the juice and converts them to alcohol and carbon dioxide. At this stage, the result is a dry, still wine (no bubbles), often thin and acidic. It looks nothing like the finished champagne yet. It is simply the base material that will later be transformed.

This first fermentation is crucial because it strips the juice of its natural sweetness and establishes the foundation for everything that comes next. A clean, complete fermentation produces a stable base wine that can be aged and blended with confidence.

The Art of Blending (Assemblage)

Once all the wines have completed their first fermentation, the real creativity begins. This is where champagne winemaking becomes an art rather than a science.

The winemaker must decide which wines to blend together. They might blend different grape varieties (Chardonnay with Pinot Noir with Pinot Meunier, for example). They might blend wines from different vineyards or different soil types within the same vineyard. And crucially, especially for non-vintage champagnes, they blend wines from different years, using reserve wines that were held back from previous vintages.

This blending process is called the assemblage, and it is the moment when the house style takes shape. A winemaker might taste dozens of different wines, combine them in various proportions, and create samples that represent dozens of possible final blends. The goal is consistency: to create a champagne that tastes recognizably like "their" champagne, year after year, even though the components are constantly changing.

For vintage champagnes (which carry a year on the label), all the grapes come from a single exceptional year, so the blending is simpler but the stakes are higher. The winemaker has a much smaller palette to work with and must create something memorable from that single harvest.

Some of our producers, like Yves Jacques, approach blending with great restraint, aiming for transparency and terroir expression. Others create more elaborate blends that showcase complexity and evolution. Both approaches, executed well, produce exceptional champagne.

The Second Fermentation: When the Magic Happens

Now the wine is ready for its transformation. Here is where champagne becomes champagne.

A precise mixture of yeast and sugar (called the liqueur de tirage) is added to the blended wine. The bottles are then filled with this wine mixture, corked with a temporary crown cap, and stacked in the cellars. The yeast in the bottle begins to consume the sugar, producing alcohol and carbon dioxide.

This second fermentation is sealed inside the bottle, so the carbon dioxide cannot escape. It dissolves into the wine instead, creating pressure inside the bottle. This is the moment that those characteristic champagne bubbles are born.

The second fermentation typically takes six to eight weeks, though it can take longer. Once it is complete, the bottle is sealed and ready to age.

This fundamental difference is what separates champagne from its competitors. Prosecco, for example, uses the Charmat method, where the second fermentation happens in a large tank, not in the bottle. The bubbles created this way are larger and less persistent. They dissipate more quickly in the glass. The wine also has less contact with the yeast, so it does not develop the same complexity.

In champagne, the bubbles are created at the moment of release, which means they are fine and persistent. You can watch them rise through a glass of true champagne for twenty minutes or more, each tiny bubble carrying notes and aromas with it.

Aging on the Lees: Where Complexity Develops

After the second fermentation finishes, something unexpected happens. The yeast cells that created the bubbles do not disappear. They die and settle to the bottom of the bottle, forming what is called the lees.

For non-vintage champagne, the wine must rest on these lees for a minimum of fifteen months. For vintage champagne, it is thirty-six months. But these minimums are just that, minimums. Many of the growers we work with far exceed these requirements. Some age their champagnes for five, ten, or even fifteen years on the lees.

This contact with the lees is magic. As the yeast cells break down (a process called autolysis), they release compounds that add biscuity, toasty, brioche-like notes to the wine. The champagne develops greater complexity, richer texture, and a more evolved flavour profile. A champagne aged on lees for five years tastes dramatically different from one aged for only fifteen months, even if it is made from the same base wine.

This is one of the key differences between truly exceptional champagne and mediocre sparkling wine. The longer aging on lees creates depth and maturity that cannot be rushed. It is why older non-vintage champagnes from reputable producers often taste as sophisticated as a young vintage from a lesser-known house.

The bottles are stored on their side in cool cellars (ideally around 10 to 13 degrees Celsius) where they rest undisturbed. These cellars are the lifeblood of champagne production. Some extend for miles beneath the chalky soil of the region. They are dark, cool, and have remained virtually the same temperature for centuries.

Riddling and Disgorgement: Removing the Yeast

Once the aging period is complete, the challenge becomes removing the spent yeast from the bottle without losing the bubbles or disturbing the wine. This is where two classical techniques come in: riddling and disgorgement.

Riddling (remuage in French) is a process that has been used for centuries, though some producers now use mechanical tables instead of doing it by hand. Bottles are placed upside down in specialized racks. Every few days, each bottle is turned slightly and tilted a bit further downward. Over the course of weeks, the angle increases until the bottles are completely inverted, standing on their heads.

As the bottles are gradually tilted, the spent yeast cells gradually settle into the neck of the bottle, collecting just below the crown cap. The human eye or a mechanical sensor determines when all the lees have collected in the right place.

Once riddling is complete, the bottles stand upside down, waiting for disgorgement. This step used to be done one bottle at a time by skilled workers who had trained for years. They would remove the crown cap, let the pressure inside the bottle push out the frozen plug of yeast, and cork the bottle again in one smooth motion without losing more than a few millilitres of wine.

Today, most producers use a machine that freezes the neck of the bottle to a precise temperature. The crown cap is removed, the pressure inside the bottle pushes out the frozen yeast plug, and the bottle is immediately righted and topped up with the liqueur d'expédition (a mixture of wine and sugar that will determine the final sweetness level).

The entire process from riddling to final corking takes seconds, though the human skill required to time it correctly and to know exactly how much wine to top up remains significant. Some of the traditional growers we work with still do parts of this by hand, a testament to the craftsmanship that defines their approach.

Dosage: The Final Decision

The last step in the champagne production process is also one of the most important, yet it is often overlooked or misunderstood.

After disgorgement, when the bottle has been topped up with the liqueur d'expédition, the final cork is applied, followed by the foil cage. The dosage, the amount of sugar added in that liqueur d'expédition, determines the final sweetness level of the champagne.

Brut Nature champagnes receive no dosage at all, zero added sugar. Extra Brut receives between zero and six grams per litre. Brut (the most common style) receives up to twelve grams per litre. And as you move toward Demi-Sec and Doux, the dosage increases.

This final step reveals a lot about the winemaker's philosophy. Some believe that no dosage best expresses the terroir and the raw character of the wine. Others believe that a small amount of sugar balances the natural acidity of champagne and makes it more approachable. Both approaches are valid, and both can produce exceptional results.

The dosage is not a trick to hide poor quality. Rather, it is a deliberate choice about what the winemaker wants to emphasize. A champagne with slight dosage can emphasize ripe fruit. A champagne with zero dosage emphasizes mineral character and structure.

From Cellar to Glass: The Final Journey

Once the final cork is applied, the champagne is ready. But it is not immediately ready to drink. The bottle needs time to rest after the Cork shock of being sealed. Most producers recommend waiting at least a few weeks, though many champagnes will benefit from a few months in bottle before being opened.

Then comes storage. Champagne is best stored horizontally (on its side) in a cool place, ideally between 10 and 13 degrees Celsius. This keeps the cork moist, which prevents it from drying out and letting oxygen in. Non-vintage champagnes are typically ready to drink on release, having spent sufficient time aging on the lees already.

Vintage champagnes and prestige cuvées, however, can age for many years beyond their release. A vintage champagne from a great year and a reputable producer can develop for ten, twenty, or even thirty years. The bubbles become finer, the flavours more complex, the texture more silky.

When you finally open the bottle, pull the foil cage slowly, then slowly twist the cork while the bottle is tilted at an angle, letting the pressure do the work. Listen for the gentle pop, not an explosive release. Pour slowly to preserve the bubbles and allow the aromas to evolve in the glass.

Why This Process Matters

The méthode traditionnelle is not a tradition for tradition's sake. It is a process that produces a specific result: champagne with fine, persistent bubbles, complex flavours, and the ability to age gracefully.

Every step matters. The hand harvest ensures quality fruit. The initial fermentation creates a stable base. The assemblage allows for creative expression. The second fermentation in bottle creates the bubbles. The aging on lees develops complexity. The riddling and disgorgement preserve the wine without oxidation. The dosage makes a final statement about balance.

This is why true champagne costs what it does. It is not a luxury markup. It is labour, time, expertise, and patience. When you drink a glass of champagne made using this method, you are tasting centuries of refined craft and the dedication of people who have devoted their lives to getting every step exactly right.

At The Champagne Fox, every bottle in our collection has been made this way, by growers who understand and respect each step of the process. Some of them have been making champagne for generations. Others are newer to production but bring the same commitment to quality and transparency.

The next time you open a bottle, you will know exactly what went into making it. That knowledge adds another layer of pleasure to the experience.

Frequently Asked Questions

What is the méthode traditionnelle?

The méthode traditionnelle is the traditional champagne production method requiring second fermentation in bottle, followed by extended aging on lees, riddling, and disgorgement. This method creates champagne's characteristic fine bubbles and complex flavours. No other sparkling wine method produces quite the same result.

How long does champagne production take?

From harvest to release, the process typically takes at least twenty months to three years, depending on whether the champagne is vintage or non-vintage. Non-vintage requires a minimum of fifteen months on lees, vintage requires thirty-six months. Many grower producers exceed these minimums significantly.

What is the difference between riddling by hand and by machine?

Hand riddling is a centuries-old technique where each bottle is turned and tilted gradually until the yeast settles into the neck. Machine riddling uses mechanical tables to accomplish the same result more quickly. Both produce excellent results, though hand riddling is considered more traditional and is still practiced by some grower producers.

What does dosage mean?

Dosage is the small amount of sugar added to champagne after disgorgement, just before final corking. The dosage level determines the sweetness category (Brut Nature, Extra Brut, Brut, Extra Dry, Sec, Demi-Sec). It is a deliberate choice made by the winemaker to balance the wine's natural acidity.

Can champagne made this way age for a long time?

Yes, vintage champagnes and some prestige cuvées can age beautifully for ten to thirty years or more. The key is proper storage in a cool, dark, horizontal position. Non-vintage champagnes are typically ready to drink on release but can also age, though they are designed for earlier consumption.

Is the méthode traditionnelle method always used for champagne?

By law, yes. All champagne produced in the Champagne region must be made using the méthode traditionnelle. This requirement, established over a century ago, is one of the fundamental things that defines champagne and distinguishes it from other sparkling wines.