{"id":4635,"date":"2015-10-24T02:02:09","date_gmt":"2015-10-24T01:02:09","guid":{"rendered":"https:\/\/www.champagne-lacourte-guillemart.com\/en\/?page_id=4635"},"modified":"2015-10-29T15:08:08","modified_gmt":"2015-10-29T14:08:08","slug":"all-year-round-work-in-cellars","status":"publish","type":"page","link":"https:\/\/www.champagne-lacourte-guillemart.com\/en\/all-year-round-work-in-cellars\/","title":{"rendered":"All-year round work in cellars"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]<\/p>\n

The different steps :<\/h2>\n

[\/vc_column_text][vc_empty_space height=”25px”][vc_custom_heading text=”Riddling” font_container=”tag:p|font_size:25|text_align:left|color:%23ffffff” google_fonts=”font_family:Satisfy%3Aregular|font_style:400%20regular%3A400%3Anormal”][vc_empty_space height=”25px”][vc_row_inner][vc_column_inner][vc_column_text]\"\"<\/a><\/p>\n

Riddling is an essential step in the production of Champagne. .<\/strong>
\nIt is performed by hand on slanted racks called “pupitres” for bottles labeled Millesime and Prestige, and for demies and magnums form factor. For other labels automated gyropalettes are used.<\/p>\n

After harvesting we prepare a “tranquille” wine (non-sparkling). Then come the various blendings to obtain specific cuv\u00e9es<\/strong> (blanc de blanc, ros\u00e9, cuv\u00e9e prestige, mill\u00e9simes, etc…). This wine is bottled and yeasts are added to trigger a second fermentation in which carbon dioxide will appear.
\nA few weeks later, yeasts have exhausted the sugars and die, leaving sediments. After several years have passed, we move the bottles to the slanted racks and riddling can start. Daily, each bottle is slightly tilted in order to help sediments slide towards the neck of the bottle. Then comes…<\/p>\n

[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column]

<\/div>[vc_empty_space height=”25px”][vc_custom_heading text=”Disgorgement” font_container=”tag:p|font_size:25|text_align:left|color:%23ffffff” google_fonts=”font_family:Satisfy%3Aregular|font_style:400%20regular%3A400%3Anormal”][vc_empty_space height=”25px”][\/vc_column][\/vc_row][vc_row][vc_column][vc_video link=”https:\/\/youtu.be\/bcYm_ozFMKU”][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

The disgorgement operation removes the plug created by the accumulation of sediments in the neck of the bottle.<\/strong><\/p>\n

In the past,<\/em> disgorgement was carried out exclusively by slowly straightening the bottle and opening it. Due to the pressure inside, cap and sediments would be evacuated at the precise time when the air bubble reached the neck. Except for the larger size bottles, this method is no longer used.<\/strong><\/p>\n

Nowadays,<\/strong> we simply freeze the sediments by plunging the neck of the bottles in brine maintained at -30\u00b0C. Sediments become solid and easier to extract in one piece when the flask is opened.<\/p>\n

<\/div>\n

[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]The result is unclouded Champagne that is crystal clear.<\/p>\n

When removing sediments some liquid is lost. We make up for it by adding some “liqueur d’exp\u00e9dition” or “liqueur de dosage” (wine mixed with cane sugar). Quantities added determine the nature of the Champagne: 5 to 15g per liter to obtain the BRUT variety, 3 to 50g per liter for the DEMI-SEC.<\/p>\n

At LACOURTE GUILLEMART we use exclusively high quality corks. They offer the best protection to the aromas and flavours that took us so long to cr[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column][\/vc_row][vc_row][vc_column]

<\/div>[vc_empty_space height=”25px”][vc_custom_heading text=”L’habillage” font_container=”tag:p|font_size:25|text_align:left|color:%23ffffff” google_fonts=”font_family:Satisfy%3Aregular|font_style:400%20regular%3A400%3Anormal”][vc_empty_space height=”25px”][vc_row_inner][vc_column_inner][vc_video link=”https:\/\/youtu.be\/kta78Yrzv1Q”][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

This step is the last before releasing our products to the market.<\/strong>
\nBefore dressing, bottles get washed and dried. Then, they successively receive :<\/p>\n

    \n
  • a “capsule de surbouchage” (thick foil, shrunk around the cork and part of the neck)<\/li>\n
  • a label and in some cases a side label<\/li>\n
  • a “collerette” label<\/li>\n
  • and sometimes a medallion<\/li>\n<\/ul>\n


    \nSome bottles are still dressed by hand\u00a0:<\/strong>
    \nThat’s the case for<\/span>\u00a0Prestige bottles, demies bottles, magnums and jeroboams.<\/span><\/p>\n

    Dressed in this beautiful way, some higher-end bottles get further wrapped in muslin paper or cellophane, before being packed head to tail by 6, in boxes or cartons, awaiting our private customers. For our bigger customers, we keep shrink-wrapped palettes, ready to be shipped in Europe and overseas.<\/p>\n

    We have a range of “coffrets-cadeaux” and pouches that can embellish even more our Champagne that is meant to be given as a gift. For some shipments, we use traditional wooden crates.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

    [vc_row][vc_column][vc_column_text] The different steps : [\/vc_column_text][vc_empty_space height=”25px”][vc_custom_heading text=”Riddling” font_container=”tag:p|font_size:25|text_align:left|color:%23ffffff” google_fonts=”font_family:Satisfy%3Aregular|font_style:400%20regular%3A400%3Anormal”][vc_empty_space height=”25px”][vc_row_inner][vc_column_inner][vc_column_text] Riddling is an essential step in the production of Champagne. . It is performed by hand on slanted racks called “pupitres” for bottles labeled Millesime and Prestige, and for demies and magnums form factor. For other labels automated gyropalettes are used. After harvesting we…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-4635","page","type-page","status-publish","hentry","description-off"],"yoast_head":"\nAll-year round work in cellars - Champagne Lacourte Guillemart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.champagne-lacourte-guillemart.com\/en\/all-year-round-work-in-cellars\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"All-year round work in cellars - Champagne Lacourte Guillemart\" \/>\n<meta property=\"og:description\" content=\"[vc_row][vc_column][vc_column_text] The different steps : [\/vc_column_text][vc_empty_space height=”25px”][vc_custom_heading text=”Riddling” font_container=”tag:p|font_size:25|text_align:left|color:%23ffffff” google_fonts=”font_family:Satisfy%3Aregular|font_style:400%20regular%3A400%3Anormal”][vc_empty_space height=”25px”][vc_row_inner][vc_column_inner][vc_column_text] Riddling is an essential step in the production of Champagne. . It is performed by hand on slanted racks called “pupitres” for bottles labeled Millesime and Prestige, and for demies and magnums form factor. For other labels automated gyropalettes are used. 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