The champagnization
(2 or 3 times during the year)
The champagnization is the final step with the fitting of the cork on the bottle and the add of the liquor which makes the difference between the champagnes Brut, Demi-Sec and Extra-Dry.
The champagnization consists of three steps:
The " degorgement":
After the freezing of the collar where is located the sediment, we open the bottle and thus the sediment is ejected.The "dosage"
A light add of liquor (sugar) allows to give a final touch to the Champagne. The difference between Brut/ Demi-Sec/ Extra-Dry takes place at this moment.The fitting of the cork
With images...
That's it! The Champagne is now ready to be drunk.
The last operation is to put all its finery...
