Know-how

From vintage to bottling, patience is essential to the wine making process and maturity of prestigious wines

During the grape harvesting, the pressing process is carried out in a quality-approved wine press. As to its way of working, regulations are strict and compel to a lot of rules. For instance, the pressing process must occur within 24 hours following hand picking, and the juice obtained from the 4000 kg of pressed grapes only gives 25, 50 hl of juice granted the Champagne A.O.C. (Controlled Origin Vintage).

The must then obtained undergoes its first alcoholic fermentation under the action of natural yeasts. The temperature is controlled continuously and the chemical transformation of sugar to alcohol lasts several days.

There are subsequent wine transformations in the vats until the juice looks like white wine. It is called still wine.

There comes the blending process which is the main step to the birth of champagne. Still wines from several harvests, territories and grapes are blended.

In January comes the bottling process, also called ‘tirage’.

Then, each bottle kept in the cellars undergoes its last chemical modification, the most important one, i.e. the sparkling process. This is a second alcoholic fermentation during which bubbles form in the bottle. Regular temperature, wet air and darkness are essential for a successful result!

There comes the ‘remuage’ process on perforated tables and gyro-palettes. It consists in concentrating the deposit contained in the bottle down to the neck.

There comes the uncorking process, i.e. expelling the deposit and adding liqueur to the champagne for its dosage (Brut or Demi-Sec).

Then, the bottles are prepared, labelled, packed, and after a few months of patience, the bottles of champagne Marx-Barbier & Fils are available for tasting!