Champagne Georges de la chapelle- Secrets of fabrication, Work in the cellars : the ageing

	Maturity and
	ageing of the champagne (All along the year)
	The champagne aged in the cellars of the wine maker. After the "tirage", the champagne must rest at least 15 months before being closed by a cork and being sold.
	The Champagne, unlike the red wines, doesn't age in your cellar but in the ones of the wine producer between the steps of bottle filling and champagnization. During a minimum of 15 months, the Champagne bottles lie down and take all their flavours.The longer this step will last, the sweeter the Champagne will be. The duration of the maturity of our Champagnes in our cellars is : 18 months for the Brut Tradition 24 months for the Cuvee Rosee 3 years for the Vintage 1995 At the end of this period, we "shake" the bottles. We make the sediment progressively get down in the collar of the bottle in order to be eliminated during the champagnization. Formerly, the "shaking" was realised by hand on trestles. Today, we use a programmed robot.

	Evolution of "shaking" along the time