How To Make CHAMPAGNE in Traditional Method - Champagne for NEW YEAR EVE - Factory Process By Noal

Harvest grapes when they reach optimal ripeness

Handpick grapes to ensure quality and avoid debris

Transport grapes quickly to the winery for processing

Sort grapes before pressing

Press grapes to extract juice, limited to 2550 L of juice from every 4000 kg of grapes

Transfer grape juice into stainless steel tanks for fermentation

Ferment juice naturally or with added yeast

Blend wines from different grape varieties, villages, and vineyards to create the desired wine blend

Bottle the wine and add a mixture of sugar and yeast for secondary fermentation

Seal bottles with crown caps and store in cellars for aging

Age champagne for 2 to 6 years

Rotate bottles gradually during the riddling process to settle yeast sediment into the neck

Freeze the neck of the bottle and remove the cap to expel sediment in the disgorgement process

Cork the bottles and allow them to rest for several more months before market release

Cooking Techniques

Equipment Needed

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Dietary