The vinification

Let's discover the press house of Chamery with its highly modern facilities

Pressing ( September)
Pressing is carried out in the hours following grape-picking. It is a highly-regulated procedure. The aim is to avoid having the juice stained by the coloured black grape skin. Straight after the pressing, the must ( or grape juice) is transferred to a tank for 10 to 12 hours in order to be removed from its impurities.

The first alcoholic fermentation
When the juice is clear it may be stored in a thermo-regulated vat to preserve its aromas. A week later, the must, which contains sugar, will be converted into alcohol under the influence of yeast. We will then obtain a non-sparkling wine called "Vin tranquille", "still wine".

The Blending (January)
From the first fermentation, the œnologist will taste and control the still wines regularly. Then in January the vintner will taste different still wines with the help of the cellar master in order to create a harmonious blending of his "cuvées" before the bottling process. This moment is crucial for the good balance of the wine.
Its distinctiveness results from the blending of different grape varieties with reserve wines. It is the know-how of the wine maker which makes his Champagne so unique.

When a harvest appears to be exceptional, the vintner may decide to create a vintage from his "cuvée". The blending will be only composed of wines coming from the same harvest. Each vintage is unique and cannot be compared , whereas for non-vintage "cuvées" the blending is studied to guarantee consistent quality.  

The racking or bottling (April)
Once the blending is decided, the bottling is performed in spring. Yeast and sugar are then added to the still wines. The bottles are then sealed with a self-sealing plastic disc named "bidule", followed by a cap.


FranšaisEnglish Welcome Region The Grape Varieties Our Champagnes Contact The work in the vineyards The Wine Harvest The Vinification The Cellar The Disgorging The Packaging The Bottles