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Méthode Champenoise

I realized early on that as a sparkling producer I would have to embrace the cold. To produce méthode Champenoise sparkling wine one must accept that it is going to be a very cold endeavor. Temperature is a crucial factor at nearly every step of the way to producing delicious, elegant sparkling wines. From the initial grape sourcing (location and picking) through each individual processing step of the fruit and the base wine, working at low temperatures is ideal. Harvesting, pressing, fermenting, aging, bottling, riddling, disgorging, and of course, drinking, all require specific, cool temperature ranges. Mother Nature makes our external thermostat a little more challenging at times, therefore the locations of vineyard sites for sparkling wine are confined to areas in the world that support cool-climate grape varieties, such as Champagne, France. Champagne is a very cool-climate region in the Northeast of France, which focuses almost solely on sparkling wine production. To protect their region, Champagne as a term can only be used for sparkling wines that are produced by méthode Champenoise in the Champagne region. As of 2005