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

The harvest ,... What happens in the cellars (September - October)		In the vineyards ...
With the harvest begins the work in the cellars
	The grapes come into boxes of 50kg and are then put into the press. Our press has a capacity of 8000kg. At each press, you need to lift 160 boxes!!
The grapes are then pressed and not crushed by a balloon which fill progressively. This allows to get a rather clear wine. At the exit of the press, you could simply taste grape juice. The creation of the Champagne then relies on the work of Alain in the cellars. All along its production, our wine is regularly checked by a champagne institute. As early as the harvest, we distinguish our Champagnes: The vintage and Rosee are created with the first juice from the grapes. The Brut Tradition is obtained with the second juice. The grape juice is transfered in our tuns where it undergoes a first alcoolic fermentation : under the action of yeasts which eats the sugar and creat alcoll, the juice becomes wine. What happens in the vineyards?... ....