This type of champagne is by far the most widely sold. It is made from a blend of different growths to which wines from previous years have been added.
When the meteorological conditions have been very favourable, the quality of the musts is so good that during the blend, no wines from previous years are added. The label then mentions this exceptional year.
Rosé champagne was launched by the famous Veuve Cliquot in 1804 and it is made in two different ways :
- Either by means of "cuvage" (a fermentation process) during which the colorants contained in the grape skin dissolve and slightly tint the wine. The cellar foreman racks it as soon as the desired coloration is obtained.
- Or by adding red wine to white wine.
THE CUVEE PRESTIGE
A very high-class champagne. The cuvée de prestige always contains an exceptional wine in an elegant bottle wich is specific to each winemaker.
BLANC DE BLANC CHAMPAGNE
This champagne is made only from white grapes of the Chardonnay variety which is found to a very large extent in Côte des Blancs (Avize, Le Mesnil sur Oger, Oger…) and a few vintages from the Montagne de Reims area, including those of Villers-Marmer or Montgueux in the Aube region.
BLANC DE NOIR CHAMPAGNE
This more powerful champagne uses only grapes of the Pinot Noir and Pinot Meunier varieties.
CHAMPAGNE NON DOSE
Over the last few years, a new quality of champagne to which very little (less than 6 grams) or even no "liqueur de dosage" (cane sugar and yeast) has been added in order to boost the alcohol content. This "non dosé" wine tends to have evocative names such as Brut Sauvage, Brut Intégral, Brut absolu, Ultra Brut…
THE COTEAU CHAMPENOIS
Grape juice which has not been turned into champagne can be either held back in reserve or sold. In order to produce this red coloration, the musts are stored in vats in contact with the colorant matter contained in black grape skins for a number of weeks. The wines complete their alcoholic fermentation in casks.
ROSE DES RICEYS
The "terroir" in this municipality of Les Riceys has three Appellations d’Origine Contrôlée (Champagne, Coteau Champenois and Rosé) - which is incredibly rare. It is made in the traditional way from grapes of the Pinot Noir variety.
MARC AND FINE DE CHAMPAGNE
The aignes are made up of all the solid matter from the grape harvest (the skins, pips and stems) and they contain more sugars which are capable of fermenting and turning into alcohol.
In oenological terms Ratafia belongs to the "mistella" family - these are musts mixed with alcohol before any fermentation can begin. As soon as the pressing starts, neutral rectified alcohol is added to the grape juice in a proportion which ensures that the Ratafia reaches 18°.
Champagne should be served cool at from 8 to 10° but never chilled, preferably in champagne flutes which allow the aromas and bubbles to develop fully.