RELATIONSHIPS
Sugar that produces bubbles, and finishing sugar.
Chronological order of the process
① Tirage & secondary fermentation
Sugar and yeast are added to produce bubbles in the bottle.
② Aging on lees & disgorgement
Collected by remuage, removed by disgorgement.
③ Dosage
Finishing after lees removal. Confirm final sweetness category.
This is a summary of the relationships explained in the main text. For details on grape composition and production conditions, please refer to the main text and official sources. Sources and reference materials
FIELD NOTE 01
Bubbles are created inside the bottle
Prepare the base wine, blend, then add sugar and yeast at tirage before bottling. During the secondary fermentation, yeast consumes the sugar and generates carbon dioxide, which is retained in the sealed bottle.
This sugar is for fermentation. It is not part of the dosage process for adjusting sweetness in the finished wine.
FIELD NOTE 02
Aging on lees and gathering the lees
Contact with the lees after secondary fermentation is a maturation process carried out over time. Then, through remuage (riddling), the sediment is collected at the neck of the bottle, and disgorgement removes it.
The operation of collecting the lees and the operation of expelling the lees are separate. Even when watching footage of bottles being moved, you can distinguish which process is intended.
FIELD NOTE 03
Finishing dosage
After disgorgement, a dosage is added according to the desired style. Categories such as Brut depend on the final sugar content.
Overall taste is not determined by sugar amount alone; acidity, grape variety, and maturation are also involved. When comparing with Franciacorta, separate the similarities in process from differences in region, grape varieties, and regulations.
FIELD NOTE 04
How lees contact time affects aroma and texture
After secondary fermentation, the yeast settles as lees and gradually undergoes autolysis. The Comité Champagne explains that autolysis of the yeast and gentle oxidation work together in the maturation process. The maturation period is not simply the time the bubbles persist.
Lees removal marks a turning point when these yeast lees are eliminated. The conditions surrounding the wine change before and after this, so record separately the time for reserve wine storage, maturation on lees, and storage after lees removal. When considering the difference in aging aromas, match the stages before comparing total years.
Basis for this section:Champagne Committee | Ageing on lees ↗
The roles differ. Tirage triggers the second fermentation, while dosage is related to finishing after disgorgement.
PAUSE & REFLECT
Check your understanding.
Are tirage and dosage the same operation, both intended to sweeten the finished wine?
Read the explanation ＋
The roles differ. Tirage triggers the second fermentation, while dosage is related to finishing after disgorgement.
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Sources and reference materials
These are the reference materials for the main text. For details of production regulations, consult the current documents. For individual wine specifications, refer to materials for the relevant vintage.
- Champagne Committee | Tirage and secondary fermentation ↗
- Champagne Committee | Dosage ↗
- Champagne Committee | Grape varieties, methods, and labeling FAQ ↗
- Champagne Committee | Ageing on lees ↗