The Procedures Needed to Make Moet and Chandon a World-Class Champagne

The blending of Moet and Chandon starts in November, the cellar master and winemakers would taste, evaluate and grade the wines. The wider the palette of wines they have to choose from, the greater the chance to subtly blend and adjust the qualities impaired by the soil and varieties of grape.

As the last article has in great length depicts the fermentation of Moet and Chandon Champagne, the second fermentation: As the wine is spiced by ages, the yeast that contributes to its effervescence release fragrant substances. The quality of the blending is fully disclosed. The second fermentation is in particular to champagne is the key to its development.

Here comes a very important stage remuage. Once the wines have reached maturity, they are cleaned of sediment one last time through remuage. The bottles are placed on wooden stands their necks are pointed slightly down, where they are deftly turned everyday.

The necks of the bottles are rapidly frozen. Ice forms and traps the sediment which is expelled by natural pressure when the bottle is open.

Here is dosage. This is the final touch in the makings of champagne. It refers to the addition of a small quantity of liquor expedition composed of sugar and some wines from the company’s reserves.

Moet and Chandon Champagne will welcome its final stage here, the labeling and bottling. The bottles are corked and wired to preserve the wine and keep its complex aromas intact. The bottles are stored for four more months before being labelled.