L'élaboration du champagne



The harvest usually takes place between September and early October.

They are carried out manually, the machine being prohibited in Champagne, in order to delicately pick the grapes, to carefully sort the green and damaged grapes:

it is a very important step, necessary for a good pressing, because it is the result of a whole year of work and attention.

The picking is done with a team working in a family atmosphere.

The pressing

The pressing is done immediately after the picking, it consists in extracting the grape juice in a delicate way to finally get a good mout then a good champagne.

Indeed the pressing in Champagne is a reference, because it is carried out slowly with a low pressure that one can imagine by pressing a grape between the thumb and the index finger.

The Champenoise legislation requires us, for a marc that is to say 4000kg of grapes to extract 2550 liters of must "débourbé". In Champagne it takes 160 kg of grapes for 102 liters of musts.

In comparison, for the other regions, 130 kg of grapes are required for 102 liters of musts.


Alcoholic fermentation

After racking, the grape juice is put into the vat to obtain its first transformation: alcoholic fermentation.

The goal of alcoholic fermentation is to transform the must into wine. The principle is to add natural yeasts to turn sugar into alcohol to get 11% vol.

This takes place at around 20 ° C, it is the ideal temperature to obtain all the finesse and aromatic complexity.

The assembly

This step is essential in the development of a champagne and especially in Champagne Gondé-Rousseaux.

We assemble our different grape varieties, as well as the different years to obtain the best organoleptic balance that allows us, every year, to keep the same typicity on our different vintages.

Drawing and making foam

The wine is bottled capsulated with an addition of yeast and liquor (sugar) is what is called the draw.

Thanks to this operation we will obtain the formation of bubble and foam during the opening of the bottle.

This is the 2nd alcoholic fermentation but it is done in the bottle.

4 g / l of sugar are added to obtain 1 bar of pressure and in a bottle of champagne there is approximately 6 bars of pressure.


In the cellar:

After the draw, the bottles will be stored in the cellar, on slats, ie the bottles are placed horizontally on piles.


The purpose of this is to drop the deposit in the neck of the bottle.

After these months of waiting, the bottles are placed on the desks containing 120 bottles or also in gyropallets that can hold 500 bottles.

You have to manually turn the bottle 1/8 turn, twice a day on the desks. For gyropallets, this is done automatically.


Then comes the moment to extract the deposit which is in the neck of the bottle. For this, we perform an ice-cream disgorging.

We use an ice bucket that will freeze the neck of the bottle at -25 ° C for 10 minutes to get an ice cube.

Then, the bottle is decapsulated: then, the internal pressure (6 bar) expels the bidule and the ice cube containing the deposit.

Finally we make an addition of liquor shipping (wine and sugar): which will determine a crude, half-dry, dry.

Finally they are clogged and muzzled.

The dressing

After disgorging, our bottles are washed and labeled: They receive a different dressing characterizing the vintage.

The choice of dressing occupies an important place. It must be in harmony with the vintage that it represents.

It can also be customized for any event: in this case, we will advise you in the choice of model and text (mat, photos, drawing, etc.) corresponding to the desired memory, and the cost of this surplus. Packaged, put in cartons, sometimes in a gift box on request, our bottles are then ready for sale and transported to the happy recipient, who will be able to work properly his taste buds.