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5 min read
Champagne stands alone in the world of wine, distinguished by its unique two-step fermentation process. The first, alcoholic fermentation occurs in tanks or barrels after the grapes are pressed, while the second fermentation takes place entirely within each individual bottle.
This time-honored Méthode Traditionnelle, resulting from a three-century history, allows Champagne producers like us to fully embrace the nuances of each vintage and showcase the distinct characteristics of our diverse growing regions. This meticulous process is a testament to our dedication to craftsmanship and our unwavering pursuit of excellence in every bottle of Champagne Lallier.
Harvest
Under French law, only seven specific grape varieties are traditionally allowed to be used in crafting Champagne: Chardonnay, Pinot Noir, Meunier, Pinot Blanc, Pinot Gris, Arbane, and Petit Meslier. At Champagne Lallier we use only Chardonnay, Pinot Noir and Meunier in our Champagnes.
While the annual harvest in Champagne typically commences at the end of August spanning to the beginning of October, several factors influence the precise timing. Weather conditions, bud break (the initial flowering in spring), véraison (the onset of grape ripening), and brix (sugar) levels all play a crucial role in determining when the grapes are ready for harvest.
Harvest in Champagne must be done entirely by hand to bring whole and undamaged bunches to the press center.
Pressing
Pressing, a pivotal moment in the Champagne-making process, is the gentle extraction of the grape’s essence after harvest. Only a limited volume can be pressed as per AOC specifications. Contrary to its name, crushing or pressing grapes requires a delicate touch, favoring a slow and steady approach to obtain the purest juice. This is particularly important in Champagne, where two thirds of the grape varieties are dark skinned, and there’s a risk of extracting color from these if the pressing isn’t conducted carefully.
First Alcoholic Fermentation
Utilizing various vessels during the vinification allows us to respect the diversity of the origins of the grapes—their varieties, crus and plots—as well as allowing for a greater diversity of styles. Stainless steel tanks preserve the freshness of the wines, while oak barrels bring more complexity and intensity.
The introduction of yeast to the freshly pressed grape juice sets in motion the magical process of fermentation. As the yeast diligently converts the grape’s natural sugars into alcohol and carbon dioxide, a transformation begins. The wine at this point is a still wine (referred to as clear wine).
“At Lallier, for our parcellaire (single-plot) cuvées we use home-grown yeasts coming from the parcel in question, to go even further in our parcellaire approach,” says our global brand ambassador, Sarah Durand. This practice is fundamental to Lallier in capturing the unique expression of the terroir, resulting in wines that are truly reflective of their origins.
Based on our Chef de Caves’ assessment of the characteristics of the wines, a decision on malolactic fermentation is made. At Lallier, depending on the year, around 20% of our wines don’t undergo malolactic fermentation, to maintain maximum freshness in the blends.
Blending/Assemblage
”The blending stage is key in the Champagne-making process as the Chef de Caves and winemakers are blending clear wines made from different grape varieties, different years, and different origins (crus and/or plots). The wines are born from different winemaking decisions such as the use of barrels or stainless-steel tanks, malolactic fermentation, and many others. All these wines have different characteristics and personalities,” explains Sarah Durand.
Some of our creations lean towards Pinot Noir dominance, while others showcase the elegance of Chardonnay. Regardless of the blend, each is meticulously guided through this intricate process, ensuring that every bottle of Champagne Lallier embodies the essence of our vineyards and the spirit of our craft.
Our signature approach is driven by the intersection of four atmospheres—Purity, Freshness, Intensity, and Depth. Purity and Freshness are mostly derived from the intrinsic characteristics of the Champagne region—the terroir, including our chalky soils, and the grape varieties—while Intensity and Depth are mostly the results of choices we make as a Maison, inspired by the use of oak barrels, creative blending, and long aging, for example.
Second Fermentation
The second fermentation stage starts by putting the blend of wines into a Champagne bottle. To create the signature bubbles in Champagne, Champagne winemakers introduce a mixture of yeast and sugar, called liqueur de tirage, to the blend. This triggers a second fermentation inside sealed, thick glass bottles, which are then carefully stored in a cool cellar.
As the yeast consumes the sugar, it slowly produces alcohol and carbon dioxide. The carbon dioxide dissolves into the wine, and when the bottle is opened, these dissolved gasses are released, forming the delightful bubbles we associate with Champagne wines. This process is called prise de mousse.
It’s this second fermentation in the bottle that contributes to making Champagne special.
Lees Aging
After the second fermentation concludes, the yeast cells that were once bustling with activity, gradually settle and die off within the bottle, and are now known as lees. However, their contribution to the Champagne’s character is far from over. This period, called aging on the lees, is a crucial stage where the lees impart additional layers of flavor and complexity to the wine.
The lees release compounds that enhance the wine’s texture, add yeasty or bread-like aromas, and contribute to a richer, more nuanced flavor profile than other methods such as the Charmat method (where second fermentation occurs in a stainless-steel tank) can achieve. It also produces finer, more delicate bubbles, resulting in a smoother, creamier texture, and lends the wine to further aging.
While there is an Appellation d’Origine Contrôlée (AOC) mandatory requirement of 15-month minimum aging for non-vintage Champagne and a 36-month requirement for vintage Champagne, at Lallier we extend the aging to up to three years and six years, respectively.
Riddling
The spent yeast cells, or lees, settle as sediment in the Champagne bottle. This sediment, while crucial for flavor development, is no longer needed and must be removed before the Champagne is ready for consumption. To achieve this, the bottles are progressively placed from a horizontal position to an upside-down position, in a gradual rotation. This technique, known as riddling, can be performed manually with racks, or mechanically. It utilizes gravity to gently guide the sediment down the neck of the bottle, where it collects for final removal.
Release
After disgorgement we leave the bottle for a minimum of three months—and at least six months in the case of vintage Champagnes—before release. This ensures that each bottle delivers an exemplary experience that Champagne Lallier customers eagerly anticipate.
Chef de Caves and general manager Dominique Demarville explains, “We believe in making deliberate choices to balance purity and freshness with intensity and depth. This way we pay tribute to the personality of both the harvest and the terroir, while remaining true to our signature style. Our customers expect nothing less.”