Second Ferm/Maturation

Question 1

What is added at this stage?

Answer 1

-Liqueur de tirage
-(wine, sugar, cultured yeasts, yeast nutrients, clarifying agent)

Question 2

Why are biscuit/brioche flavours more prominent in champagne?

Answer 2

-cooler climate= lower intensity of primary fruit

Question 3

What is the minimum ageing time for NV champagnes?

Answer 3

-15m ageing in producers cellar
-12 of which must be aged on the lees

Question 4

What is the minimum ageing time for V champagnes?

Answer 4

-12m on lees
-can’t be released until 3 years after tirage

Question 5

What does keeping undisgorged wine and in contact with lees do?

Answer 5

-protect against oxidative development
-‘late disgorged’= higher prices

Question 6

What is added next?

Answer 6

-liqueur d’expedition= wine and sugar

Question 7

How can the nature of the liqueur d’expedition be important?

Answer 7

-youthful base wine from current vintage= light fresh flavours
-or aged reserve wine from cask/barrel/mag= baked apple/dried fruit
-rose= colour correction